Cream brulee with oat granola
Common
60 min.
Ingredients:
+
- 50g nuts or/and seeds of your choice
- 20g honey
- 10g oil
- 500g cream 30-35%
- 4 egg yolks
- 2 sachets vanilla sugar
Cooking method:
Step
- In a deep bowl, combine HERCULES, nuts or seeds, honey and oil, and mix until smooth.
- Spread the oatmeal-nut mixture in a thin layer on a baking sheet covered with a silicone mat or baking paper, and bake in preheated to 180°C oven for 10-12 minutes, stirring occasionally until lightly browned. Cool the finished granola on a baking sheet. When it cools down, it will become crispy and crumbly.
- In a deep bowl, whisk the egg yolks and PECHEM DOMA vanilla sugar. Heat the cream in a deep saucepan, bring to a boil and immediately remove from the heat. Pour the cream into the yolks with sugar in a thin stream, stirring the mass continuously with a whisk.
- Pour the finished egg-cream mixture into serving molds and put it into a large mold. Creme brulee must be cooked in a water bath - to do this, fill the large mold with hot water so that the water reaches about half-hight of the small molds filled with creme brulee.
- Bake in preheated to 150°C oven for 30-40 minutes. The creme brulee will thicken, but it will remain slightly flexible.
- Put the finished dessert to the fridge for 2-3 hours. Sprinkle with granola before serving.