Family Best Time >> Food

Jasmine crème brûlée with vergeoise


Ingredients:6 people
  • whole milk
    25 cl
  • jasmine tea
    1 teaspoon
  • egg yolks
    6
  • powdered sugar
    150g
  • whipping cream
    50 cl
  • rod sugar
    100 g


Preparation:
  • 24 for refrigeration
  • Preparation time:15 minutes
  • Cooking time:30 minutes


Preheat the oven to th 4 (120°C)

Bring the milk to a boil, turn off the heat, add the tea and let steep for 10 minutes

Whisk the egg yolks with the sugar, pour in the boiling milk in a thin stream, then the liquid cream, whisking constantly

Filter this preparation

Rinse the cream ramekins under cold water without wiping them, pour the preparation inside without exceeding 1.5 cm in height

Bake them for 20-30 minutes until just set but still 'jiggly'

Let them cool, then keep them in the fridge for 24 hours

When ready to serve, turn on the oven grill or use an electric caramelizing iron or a polka iron, sprinkle the creams with the vergeoise and caramelize them quickly.

Note:if you don't have brown sugar, use brown sugar or other brown sugar.