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crème brûlée with shortbread and cherry compote
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Total: 2 minutes

Servings: 8


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Step 1

FOR THE CREAMIn a bowl, beat egg yolks with sugar, rice starch and cornstarch. Open vanilla pod lengthwise and heat with the milk to 150 °F.  Strain the milk and pour the milk over yolks. Stir with a whisk. Put the mixture back into a saucepan and cook it until it reaches 185 °F. Blend with an electric hand mixer while adding the cream. Distribute the cream in 8 cocotte (ø 2 3/4"). Let cool in the refrigerator for at least 4 hours.

Step 2

FOR THE SHORTCRUST PASTRYCut cold butter into cubes. Sift the powdered sugar. Mix the flour, baking powder, and a pinch of salt. Add the cold butter and mix until incorporated. Add the confectioners sugar and mix. Add egg white. Mix to form a smooth dough. Wrap in plastic wrap and let rest for at least 2 hours in the refrigerator.

Step 3

Preheat the oven to at 320 °F. Remove from the refrigerate and roll it out 1/10" thick. Cut out rounds equal to the diameter of the cocotte (ø 2 3/4") or slightly larger. Place on a baking sheet lined with parchment paper and bake for 15-18 minutes.

Step 4

FOR THE CARAMEL SAUCEHeat 7/8 cup water in a small saucepan, without letting it boil. Heat the sugars in another saucepan until melted to 355 °F, then remove from the heat. Add the hot water, a little at a time, stirring being careful not to splash. Mix well before adding more water. Continue until the water is finished and let cool to room temperature.

Step 5

TO COMPLETETurn out the custards and place on the shortbread disks. Sprinkle with a little brown sugar and melt it with a kitchen torch until amber. Accompany with caramel sauce and 1 tsp. cherry compote.

Step 6

The original recipe calls for a homemade cherry compote, for a proper balance of flavors and sugars. In season, prepare as follows: collect 1 lb. pitted organic cherries, 1/2 cup raw beet sugar and 3/4 Tbsp. lemon juice in a saucepan, bring to a boil, over low heat, and cook for 10 minutes. Turn off and let cool. Alternatively, try accompanying the custard with a seasonal fruit compote, prepared in the same proportions as the cherry compote.