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🍰 Creme Brûlée con compota de higos

307 kcal · 30 min · 4 raciones

Creme Brûlée con compota de higos Cocina gratis con la app MyFoody →

Ingredientes

Preparación

  1. 1. Preheat the oven to 120 degrees. Select the setting for top and bottom heat.
  2. 2. Separate the eggs. Use the egg whites for another purpose and keep only the yolks.
  3. 3. Add cream, milk, 50 grams of cane sugar, vanilla sugar and the egg yolks to a bowl.
  4. 4. Mix the ingredients in the bowl well until a homogeneous mass is formed.
  5. 5. Fill the cream mixture into small, shallow ovenproof molds.
  6. 6. Place the molds in a large casserole dish or baking dish.
  7. 7. Pour hot water into the casserole dish until the molds are half submerged in the water.
  8. 8. Put the dish in the preheated oven and bake the crème brûlée for about 45 minutes.
  9. 9. Remove the molds from the oven when the cream has set.
  10. 10. Let the molds cool for about 30 minutes until the cream is completely set.
  11. 11. Add one tablespoon of fruit compote to each cooled cream.
  12. 12. Sprinkle one tablespoon of sugar evenly over the compote.
  13. 13. Caramelize the sugar with a small Bunsen burner until it is brown and crispy.
  14. 14. Serve the crème brûlée immediately after caramelizing.

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