Asparagus crème brûlée
Parduin restaurant Brandenburg
Modificate the classic and impress your guests with a delicious French touch. The sugar crust is the key, so get the flame going.
- 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
- 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.