Savory Crème Brûlée with Potatoes

Ingredients

• 250 g waxy potatoes
• 2 shallots
• 1 EL olive oil
• 150 ml dry white wine
• 200 ml vegetable broth
• 3 EL butter
• 150 ml whipping cream
• Salt
• nutmeg powder
• 4 egg yolks
• 2 EL brown sugar

Instructions

1. 1.

   Peel, wash and dice the potatoes. Peel and chop the shallots. Heat the olive oil in a pot, sauté the potatoes and shallots. Deglaze with white wine and broth, bring to a boil, cover and simmer for about 15 minutes until tender.

2. 2.

   Preheat the oven to 140 °C fan.

3. 3.

   Puree the pot contents with an immersion blender and strain through a fine sieve. Brown the butter in a pan and stir it together with the cream and egg yolks into the potato mash. Season with salt and nutmeg.

4. 4.

   Fill the mixture into four crème brûlée ramekins and place them in a water bath in the preheated oven for about 35 minutes until set. Remove from the water bath, let cool, then chill in the refrigerator for at least 2 hours.

5. 5.

   Before serving sprinkle a little brown sugar on top and caramelize with a flambe torch to a golden brown crust.