show your love for that special someone with this Valentine's Day take on a cake style creme brulee. An American infused French baked into a soft, light cake. fresh strawberries provide color and natural sugar to the eggy, thick muse. Using a spatula, spread the strawberries throughout the mixture as evenly as possible. before shaping, cutting, or serving, allow to cool completely, keeping the cake fluffy and soft.
- 1/2 vanilla bean
- 130 grams milk
- 130 grams egg yolks
- 110 grams sugar
- 2 macaroon (hearts, previously made)
- raspberries (for decoration)
- icing sugar
- Preheat oven at 120 degrees Celsius.
- Heat the cream and milk with 1/2 cracked vanilla pod. Let infuse.
- Scrape the inside of the other half of cracked vanilla pod.
- Beat the eggs and sugar until mixture whitens.
- Remove the vanilla pod from milk and cream mixture.
- Add this mixture to egg mixture. Stir.
- Pour the mixture into a Flexipat.
- Bake for 40 minutes.
- Let cool. Put in the freezer for 2 hours to solidify.
- Turn out the creme brulee onto a parchment paper.
- Sprinkle with sugar, and burn with a blowtorch for a short amount of time because it is thin. Put the macaroon on it to serve as a template to cut the cream.
- Cut cream.
- Place a plate on the macaroon, and invert the macaroon and the cream at the same time.
- Cut the strawberries into fairly thin slices and arrange them on the cream.
- Cover with the second macaroon shell.
- Sprinkle with icing sugar through a tea strainer, and garnish with the raspberries.
- It is important to finish the macaroon at least 3 to 4 hours before eating, so that the cream and strawberries can soften.
PER SERVING *
|Calories260Calories from Fat90|
|% DAILY VALUE*|
|Calories from Fat90|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.