Crèmes brûlées are usually sweet, but here I’m proposing a version with mushrooms, sprinkled with brown sugar as in the classic version.
An original sweet-and-sour recipe that’s perfect for your Christmas menu!
Prep Time: 20 minutes
Chilling Time: 1h
Cooking Time: 10 minutes
Difficulty: easy
Yield: 4 servings
Peel the garlic and shallot and chop finely.
Rinse mushrooms quickly under cold water, pat dry and cut into strips.
Sauté the garlic, shallot, parsley and mushrooms in an oiled frying pan for around 10 minutes, or until the mushrooms have rendered their water. Season with salt and pepper.
In a saucepan, mix the cornstarch with the milk until cold. Add the cream and bring gently to the boil.
After boiling for 30 seconds, place in a blender with the mushrooms. Blend until smooth and homogeneous.
Pour into ramekins and chill for 1 hour.
Sprinkle each ramekin with a tablespoon of brown sugar.
Caramelize with a blowtorch.
Serve immediately.
Happy Holydays!
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