Creme brulee with buckwheat: Ukrainian interpretation of a popular dessert
Crème brûlée is an exquisite dessert most often served in Paris. In the traditional version, the dish has a vanilla flavor. But here you can even use buckwheat. It will be a very successful Ukrainian interpretation.
- 150 ml of cream with 20 to 30% fat content
- 1 egg yolk
- 15-20 g of sugar + 20 g of brown sugar for the crust
- a little buckwheat
Method of preparation:
1. Fry a few tablespoons of buckwheat in a dry frying pan until it starts to crackle and pour it into the cream. You can mix the cream with milk to make it more economical and less fatty. The buckwheat will heat the cream and give off its flavor, leave it there for 30 minutes. You don't need to leave it for a long time, because it will taste more like milky buckwheat porridge.
2. Mash the yolks with the sugar with a whisk, put the buckwheat on a sieve, and add the cream to the yolks and mix. Pour into serving dishes.
3. You can cook in a water bath. To do this, put the dessert molds on a baking sheet, pour hot water and cook for 30-35 minutes at 160 degrees without ventilation.
4. Or without a water bath: put the molds on a baking sheet and cook at 100 degrees if you don't have a fan, or 80 degrees if you can't remove the fan for 25-30 minutes.
5. Shake the plate lightly to check for doneness - it is important that the center is not runny but moves like jelly. We do this at the end of cooking in the oven, and add a little time if necessary. It all depends on the oven and the number of products you are cooking.
6. Put it in the fridge overnight. Sprinkle with sugar before tasting. It is important to distribute it evenly, because otherwise, where there is no sugar, "milk" will burn, and this is not very tasty.