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SORAT Hotels
Asparagus crème brûlée

Asparagus crème brûlée

Parduin restaurant Brandenburg


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Servings10 people
Skill levelAdvanced

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Modificate the classic and impress your guests with a delicious French touch. The sugar crust is the key, so get the flame going.

Ingredients

  • 3 1/8 cup heavy cream
  • 200 grams asparagus
  • 1 cup white sugar
  • 1/3 cup brown sugar
  • White port wine
  • 280 grams egg yolk
  • 3/4 cup milk
  • 2 vanilla pod
  • 1 lemon

Instructions

  • Caramelize 50 grams of the white sugar, add the peeled, sliced asparagus and deglaze with port wine.
  • Add the grated lemon and pour all of the heavy cream. Allow to simmer for 30 minutes.
  • Puree the asparagus mixture in the blender, then sieve and let it cool down. Add the egg yolks to the cold asparagus cream and mix.
  • Add milk, vanilla seeds, the remaining white sugar into a small pot, bring to the boil while stirring. Leave to infuse for 10 - 15 minutes.
  • While passing the vanilla-milk through a fine mesh sieve stir it into the asparagus-egg-cream mixture.
  • Place ramekins in a hot water bath and fill them evenly with the cream. Simmer for about 60 - 75 minutes in a pre-heated oven at 100 degrees.
  • Remove ramekins from the hot water bath and cool to room temperature on a rack.
  • Just before serving, uncover the ramekins and soak up any condensation with paper towelling.
  • Spread the brown sugar evenly on each ramekin and caramelize with a torch.
  • Serve immediately, otherwise the caramelized crust will soften.

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