Kerst creme brulee

Bereidingstijd: 15 minuten
Aantal Personen: 8


Benodigdheden

600 ml slagroom
tl oranjebloesemwater
royaal nootmuskaat, geraspt
8 grote eidooiers
3 el fijne kristalsuiker
6 el rietsuiker
4 velletjes eetbaar bladgoud (verfwinkel)
taartvorm(a 20 cm)
creme brulee brander

Bereiding

Zet de taartvorm minimaal 20 min in de vriezer. Breng room, oranjebloesemwater
en flink wat geraspte nootmuskaat op matig vuur tegen de kook aan.
Klop de eidooiers en de kristalsuiker in een kom en giet er al kloppend de room bij.
Doe het mengsel terug in de schoongemaakte pan.Laat op matig vuur in ca 10 min onder voortdurend roeren binden.
Wanneer het mengsel dik genoeg is, rasp je er nog wat nootmuskaat over en giet je hem in de ijskoude taartvorm.
Laat afkoelen en zet hem in de koelkast tot hij echt helemaal koud is.
Strooi er de rietsuiker over en ga er met de brander over tot er een schildpad-achtig gekarameliseerd pantser op ligt.
Breng met een kwastje of, nog makkelijker, met je vingertoppen her en der bladgoud aan op de harde laag.
Druk het zachtjes aan en strijk het glad.

Dit recept is afkomstig van www.kookjij.nl

 

37 Reacties

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