Spargel Crème Brûlée




Rating: 3.68 / 5.00 (72 Votes)


Total time: 1 hour

Ingredients:







Instructions:

For the asparagus crème brûlée, cook 8 spears of peeled asparagus in 375 ml of lightly sweetened milk until very soft. Add 125 ml of whipped cream.

Add 150 g sugar as well as 6 egg yolks and mix everything thoroughly with a hand blender.

Then strain the mixture through a sieve, pour it into serving bowls, sprinkle with brown sugar and top with a few reserved asparagus pieces and cook in a bain-marie at 100° C in the oven for about an hour.

After cooling, the surface is sprinkled again with brown sugar, flamed with a Bunsen burner and served.

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