Sweetgrass Crème Brûlée
Sweetgrass Crème Brûlée
Évalué 5.0 étoiles par 1 utilisateurs
Portions / Servings
4
Temps de préparation / Prep time
5 min.
Temps de cuisson / Cooking time
45 min.
Indulge in a unique culinary experience with this crème brûlée delicately infused with sweetgrass, a boreal herb with soft, vanilla-like aromas. This classic dessert, reimagined with an Indigenous touch, combines smoothness and refinement to delight the most curious palates. A perfect balance between tradition and originality, ideal for ending a meal on a refined and surprising note. *To achieve a perfectly crisp caramelized crust, a kitchen torch is required.
Chef Xavier Deschênes
Ingrédients / Ingredients
- 500 ml heavy cream (35%)
- ¼ braid or 10g sweetgrass
- 5 egg yolks
- 60g sugar
Instructions/ Directions
Preheat the oven to 300°F.
In a small saucepan, heat the cream and sweetgrass. Once the cream reaches a boil, remove from heat and let infuse for 5 minutes. Remove the sweetgrass braid.
In a mixing bowl, vigorously whisk the egg yolks and sugar until the mixture becomes pale and slightly frothy.
Gradually whisk in the infused cream, then pour into ramekins.
Place the ramekins in a high-rimmed baking dish. Add hot water until it reaches the edges of the ramekins, then place in the oven.
Let cool. Evenly sprinkle sugar over the surface.
Using a kitchen torch, caramelize the sugar on top of the crème brûlées. Serve and enjoy!
Note
Sweetgrass can be found in specialty boreal stores and even online!