Crème Brûlée with Citron
Servings: for 4 persons
Preparation time: 25 minutes
Cooking time: 1 hour 30 minutes
Resting mg time: + 1 hour
Ingredients:
- 5 egg yolks
- 75 grams brown sugar
- 500 grams whipping cream
- 2 organic limes
- 200 grams sugar
Preparation:
In a salad bowl, whisk the egg yolk with brown sugar until the mixture whitens, then add the whipping cream.
Take the zest of a 2 limes, then distribute them equally at the bottom of the 4 jars.
Complete these last with preparation up to 2 cm from the edge.
Take the zest from the 2 lime and place it on the creams.
THE COOKING CREAMS
Put down the jars (without capsule or lid) in a gratin dish three-quarters full of hot water, then cook the creams in a bain-marie in your oven preheated to 100°C for 1 hour 30 minutes.
Let the jars in the bain-marie out of the oven, at room temperature, until completely cooled.
STERILIZATION
Carefully wipe the rims of the jars then, depending on whether they are rubber jars or Familia Wiss screw-top terrines, place new rubber jars on the lids or place new caps, taking care to position the seal of the cap correctly on the edge of the jar.
Close your jars with their lids, place them in a Dutch oven or steriliser.
Cover your cans of cold water up to 2 cm above the jars, then sterilize everything for 45 min at 95°C (at a very low boil), counting the start of sterilization from boiling.
At the end of sterilization, take out your jars immediately from the Dutch oven or sterilizer using jar tongs. Check that there have been no incidents by checking your canned goods. Finally, label them before storing them away from the light, in a cellar or a cellar, at a temperature 10 to 15°C. (20 to 25°C maximum).
Just before serving, sprinkled with brown sugar and caramelize the creams with a blowtorch or under the broiler.
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