Home Recipes Crème brûlée with caramelised figs

Crème brûlée with caramelised figs

An inspirational recipe with Debic Crème Brûlée.

Dessert crème brûlée Figs
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Ingredients

Crème brûlée

1000 ml Debic Crème Brûlée

Caramelised figs

300 g Fresh figs

100 g Cane sugar

Garnish

100 ml Debic 35% sweetened

50 ml Debic Roast & Fry

200 g Mon Chou

1 x Tray of Atsina Cress

1 x Sheet of brick pastry

Debic products used

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Debic Crème Brûlée Bourbon 1L

  • Real natural Bourbon vanilla with vanilla seeds
  • Creamy and authentic taste and structure
  • Fast and convenient preparation
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Debic Cream with Sugar 1L

  • Firm structure
  • Nice white colour
  • Airy with a full cream taste

Preparation

Group 1

Heat the crème brûlée to 70°C and pour into deep plates. Store in the refrigerator.

Mix the Mon Chou with the whipping cream, stir until smooth and transfer to a piping bag with a smooth nozzle.

Coat the brick pastry with culinary butter and cut into long strips. Wrap around a stainless steel tube and bake in a 170°C oven. Store in a well-sealed container.

Finishing touch

Sprinkle the crème brûlée with sugar and brown using a cook's blowtorch.

Cut the figs in half through the middle and press the flesh side in the cane sugar. Heat a dry pan and caramelise the figs.

Finish the dish with the Mon Chou crème and a sprig of Atsina Cress.

Recipe tags Dessert crème brûlée Figs Dinner Evening CremeBruleeBourbon CulinaireOriginal
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