Crème Brûlée with Vanilla
Dessert
- Prep time:
15'
- Cook time:
30'
- Difficulty:
Medium
Ingredients
For the crème brûlée:
- 5 egg yolks
- 40g Pure Via® Stevia / 120g Pure Via® 100% Erythritol
- 300g single cream (30% fat)
- 1 vanilla pod
- 300g milk
- 4 sheets gelatine
Compote:
- 250g raspberries
- 20g Pure Via® Stevia / 60g Pure Via® 100% Erythritol
- 1 sheet of gelatine
For the caramelization:
- 6g of Pure Via® Stevia / 18g Pure Via® 100% Erythritol
- Additional fruit for decoration
Method
- 1
Compote
Arrange the raspberries in a saucepan with Pure Via® and mash with a fork.
Heat and bring to a boil for 5 minutes. - 2
Soften the gelatine sheet in cold water, remove and add to the hot raspberry compote.
Divide the compote into 6 small jars and refrigerate. - 3
Crème brûlée
In a bowl, whisk the egg yolks with the Pure Via®.
Pour the milk and cream into a saucepan. - 4
Split the vanilla pod in half lengthwise, remove the seeds and add to the milk/cream mixture.
- 5
Heat this liquid until it begins to boil.
- 6
Pour the hot milk over the beaten yolks and whisk. Transfer to saucepan and heat to 85°C without stirring and the cream should thicken.
- 7
Soften the gelatine sheets in cold water, remove and add to the cream mixture.
- 8
Spoon cream delicately into the jars on top of the raspberry compote. Refrigerate for at least 4 hours.
- 9
At the time of serving, sprinkle crème brûlée with Pure Via® and caramelize with a kitchen torch. Decorate with fresh raspberries and blueberries and serve immediately.