Asparagus Crème brûlée
Asparagus Crème brûlée is a recipe with fresh ingredients from the category sprout vegetables. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g white asparagus
- Salt
- 2 pinch of sugar
- 1 tsp butter
- 70 g ground hazelnuts
- 250 g crème fraîche
- 6 egg yolks
- 1 pinch grated nutmeg
- 8 tsp cane sugar
- 4 ovenproof ramekins (125-150 ml each)
Instructions
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1.
Roast the hazelnuts in a dry pan over medium heat until fragrant, then transfer to a plate and let cool.
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2.
Wash the asparagus, peel thoroughly, trim the lower ends, and cut the spears into small pieces.
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3.
Cook the asparagus in plenty of boiling salted water with sugar and butter for about 20 minutes. Remove, drain, and let cool. Pat dry and blend with hazelnuts, seasoning with salt and nutmeg.
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4.
Whisk the egg yolks, then stir in the crème fraîche and the hazelnut-asparagus puree. Pass the mixture through a coarse sieve and fill the ramekins. Place the ramekins in a baking dish filled 2/3 full with hot water. Bake at 150°C for about 1 hour until set; the water should not boil. Remove and cool.
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5.
Just before serving, sprinkle each ramekin with 2 tsp cane sugar and briefly caramelize under the oven grill to form a crisp top.
