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Ingredients
Spicy Creme Brulee with Potatoes
- Ingredients
- 250 grams starchy potatoes
- 2 shallots
- 1 Tbsp olive oil
- 150 milliliters dry white wine
- 200 milliliters Vegetable broth
- 3 Tbsps butter
- 150 milliliters Whipped cream
- salt
- Ground nutmeg
- 4 egg yolks
- 2 Tbsps brown sugar
Peel, rinse and dice potatoes into small pieces. Peel shallots and chop. Heat olive oil in a saucepan and saute potatoes and shallots. Deglaze with white wine and broth. Bring to a boil, cover and cook until soft, about 15 minutes.
Preheat oven to 140°C (approximately 275°F).
Puree potato mixture with an immersion blender and pass through a fine sieve. Brown butter in a pan and mix in cream, egg yolks and potato mixture. Season with salt and nutmeg.
Pour mixture into 4 ramekins. Let thicken for about 35 minutes in a water bath in oven. Remove and cool briefly. Place in refrigerator for at least 2 hours to cool completely.
Before serving, sprinkle with a little brown sugar and caramelize until golden brown with a Bunsen torch. Serve immediately.
(Percentage of daily recommendation)
| Calorie | 422 cal. | (20 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 0.9 g | (3 %) |