0CART

You have no items in your shopping cart.

Product was successfully added to your shopping cart.
vegan itakuja tart
 - 

ALMOND INSPIRATION CREME BRULEE WITH CANDIED ALMONDS AND CHANTILLY WHIPPED CREAM

 
Category: Crèmes & Mousses
Difficulty: Medium
 

INGREDIENTS

Almond Inspiration Crème Brûlée
4 1/2 cup heavy cream
1 cup whole milk
14 pieces egg yolks
1/2 cup granulated sugar
1 cup ALMOND INSPIRATION
 
Candied Almonds
0.8 cup Almonds, raw blanched slivers
0.3 cup granulated sugar
 
Chantilly Whipped Cream
1 cup heavy cream
2 Tbsp granulated sugar
 

INSTRUCTIONS

Almond Inspîration Crème Brulée 

  • Warm cream and milk. 
  • Whisk yolks and sugar together (add just a small amount of cream/milk mixture so sugar doesn't cook raw yolks). 
  • Temper together warm liquids and yolks/sugar mixture. 
  • Pour over chopped ALMOND INSPIRATION.
    Blend with immersion blender. 
  • Pour into ramekins on baking sheets lined with flat paper towel or cloth towel to hold ramekis in place.
  • Place in oven and fill baking sheet with water, about halfway up side of ramekin if possible.
  • Bake in preheated 325F oven for 20-25min or until almost completely set (just a little jiggly in the center). *time may change depending on size and depth of ramekin.
  • Allow to cool and store in refrigerator.
  • When ready to serve, top with raw sugar and torch sugar to caramelize. 

 

Optional garnishes:

 

Candied Almonds:

  • Place almonds and small amount of sugar in saucepan.
  • Cook on medium heat until sugar starts to melt and caramelize. 
  • Continue to add small amounts of  sugar and caramelize. 
  • After all sugar is added and completely caramelized, remove from heat and pour onto parchment paper.
  • Allow to cool. Store in closed container, away from moisture. 

 

Chantilly Whipped Cream:

  • Whip cream and sugar with stand mixer until light and fluffy (do not over whip). *using a pre-chilled bowl and whipping on medium speed will yield best texture and volume. 
  • Store in refrigerator until ready to use.