{"id":10844,"date":"2012-07-25T08:06:30","date_gmt":"2012-07-25T07:06:30","guid":{"rendered":"http:\/\/anneauchocolat.dk\/en\/2012\/07\/25\/creme-brulee-med-ribs\/"},"modified":"2016-04-17T09:55:47","modified_gmt":"2016-04-17T07:55:47","slug":"creme-brulee-med-ribs","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/desserts\/creme-brulee-med-ribs\/","title":{"rendered":"Cr\u00e8me br\u00fbl\u00e9e with redcurrants"},"content":{"rendered":"

\"\"<\/a><\/p>\n

The classic cr\u00e8me br\u00fbl\u00e9e with a twist of tangy, ruby colored redcurrants.\u00a0<\/em><\/p>\n

Cr\u00e8me br\u00fbl\u00e9e with redcurrants
\n<\/strong>4 ramekins\u00a0<\/strong><\/p>\n

2 large\u00a0egg yolks
\n1\/2 vanilla pod, the seeds of
\n40\u00a0g\u00a0sugar
\n240 ml\u00a0heavy cream
\nRedcurrants
\n4 tbsp sugar for caramelizing.<\/p>\n

In a bowl stir together egg yolks, vanilla seeds and sugar with a whisk. Stir, not whisk! Add the cream. Strain the cream through a sieve and let it rest for 30 minutes on the kitchen table. With a spoon remove the small bubbles on top of the cream. Cover the bottom of each ramekin with redcurrants. Divide the cream into the four ramekins and bake in the oven at 95 degrees Celsius for about 60 minutes – or until set. Check while baking. Cool down and keep in the refrigerator until serving. Add sugar on top and caramelize it with the help of a blow torch.<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

The classic cr\u00e8me br\u00fbl\u00e9e with a twist of tangy, ruby colored redcurrants.\u00a0 Cr\u00e8me br\u00fbl\u00e9e with redcurrants 4 ramekins\u00a0 2 large\u00a0egg yolks 1\/2 vanilla pod, the seeds of 40\u00a0g\u00a0sugar 240 ml\u00a0heavy cream Redcurrants 4 tbsp sugar for caramelizing. In a bowl stir together egg yolks, vanilla seeds and sugar with a whisk. Stir, not whisk! Add…<\/p>\n

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