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Rosemary crème brûlée with sweet pesto - Silent Cooking with Patrick Müller (with recipe)

331 views · Published 14 August 2014 · 9:14 · Indexed 21 October 2026

Channel: wocomoCOOK · 2014 · Howto & Style

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Ingredients:  

500ml cream 
500ml milk 
8 eggs 
2 pcs vanilla bean 
2 sprigs of rosemary 
150g sugar 
50g white chocolate (50g) 
1 cup fresh basil 
50g pine nuts 
olive oil 
cane sugar to sprinkle 
1 cup blueberries 
icing sugar 

00:00 Heat cream and milk, separate the eggs and mix the yolks, cut vanilla bean into halves ,scrape it out and add it with the bean to the milk, rinse rosemary leaves, spread them on a plate and briefly roast under the grill (heat strengthens smell and taste of rosemary)
02:14 add sugar to cream and milk, prepare bowls on a baking tray, pour the roasted rosemary on a cutting board, cut it very small and add it to the cream, remove the vanilla pod, stir, season to taste 
04:24 stirring constantly while pouring in the egg yolks into the hot milk with cream, pour the crème brulée into the bowls and bake in the oven at 140 C for about 20 min. 
05:50 Rasp white chocolate, puree basil leaves, pine nuts and olive oil with a hand blender, add grated chocolate
07:30 sprinkle cane sugar over the Crème brulée and grill about 5 min. for the perfect browning, serve with pesto, blueberries and icing sugar.

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