Recipe Black Forest Crème Brûlée. Do you know Basmaty? It’s an online cooking platform founded by Alia Adi full of healthy and delicious recipes from the Middle East.
Here’s the recipe for the famous Black Forest Crème Brûlée. The ideal dessert for End Year’s parties.
- 190ml (¾ cup) Langnese Black Forest Honey + 3 tbsp
- 1 vanilla bean, split lengthwise and seeds scraped out
- 750ml (3 cups) heavy cream
- 250ml (1 cup) whole milk
- ¾ tsp. salt
- 8 large egg yolks
- Preheat oven to 150°. Place ¾ cup honey in a medium saucepan and add vanilla seeds; save pod for another use. Cook over medium-high heat, swirling pan occasionally, until honey darkens and smells almost burnt and bubbling begins to slow, 5-8 minutes.
- Gradually add cream, then milk, to caramelized honey, stirring constantly until combined.
- Whisk salt into egg yolks in a medium bowl, then pour in honey-caramel mixture in a fine stream, whisking constantly. Strain through a fine-mesh sieve into a large measuring cup. Divide among ramekins.
- Place ramekins in a large baking dish lined with a dish towel (it will keep them from sliding around) and pour in boiling water around ramekins so it comes halfway up sides.
- until edges of custards are set but centers still jiggle slightly, 65-75 minutes. Remove ramekins from water bath and let custards cool, about 1 hour. Chill until firm, at least 2 hours.
- Just before serving, drizzle custards evenly with 3 tbsp of honey and heat with torch until sugar is melted and caramelized to a deep amber color.