Cereal Milk Creme Brulee

0
1520

Baking time: 20 minutes
Assembly time: 2 hours
Chilling time: at least 1 hour
Serves 4

Ingredients
FOR THE CEREAL MILK CREAM
1 cup cereal
2 1⁄4 cups cream

FOR THE CRÉME BRULÉE
2 cups cereal milk/cream
1⁄8 teaspoon salt
6 egg yolks
1⁄3 cup white sugar

Procedure
FOR THE CEREAL MILK CREAM
1 In a bowl, pour cream and add cereal. Put a plate or bowl on top of the mixture to make sure the cereal is submerged.
2 Steep the cereal for 35-45 minutes.
3 Strain the cream and press the cereal to squeeze out remaining cream from the cereal.

FOR THE CRÉME BRULÉE
1 Preheat oven to 325°F.
2 In a saucepan, add cream and salt. Cook over low heat until hot.
3 In a bowl, mix egg yolks and sugar together. Then pour in about a quarter of the hot cream into the egg mixture and mix to avoid it from cooking. Incorporate the remaining cereal cream mixture in the egg mixture.
4 Pour mixture into ramekins and place in a baking pan. Fill the baking pan with boiling water halfway up the sides of the ramekins. Bake for 30-40 minutes or until centers are barely set. Cool completely and refrigerate.
5 When ready to serve, pour sugar on top and tap it out afterwards just to be able to coat the top with a thin layer of sugar. Then with a torch, melt the sugar until it melts and turns brown. Serve immediately.

Recipes by Chef Kristine Lotilla of Le Petite Souffle
Photography by Justin de Jesus

This recipe was originally published in Breakfast Magazine.