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One of the leading non-snobbish wine and food blogs in Sweden. Love wine from around the world and crazy about cooking Italian food.

Creme Brûlée with a Sicilian touch!

The Silver Spoon ProjectPosted by Per-Olof Diderot Sat, March 01, 2014 17:25:38
The last time we visited Champagne we purchased a lovely book about Creme Brulee and also a small burner that is suitable for making my favorite dessert even tastier. And now it is finally time for the debut of a genuine Creme Brûlée with blood orange touch from Sicily.
Crème Brûlée D’Altri Tempi e Arancia Rossa di Sicilia (115/2000)

Start by mixing milk and cream in a saucepan and bring to boil . Meanwhile, whisk together egg yolk and sugar to a porous mixture in another pan. Pouring in the hot creamy milk with the egg mixture and let it simmer while you stir constantly until it is thick enough to be left on the back of a tablespoon. Store in the fridge for a while before finishing up with adding to the alluring red gorges and bring plenty of brown sugar or raw sugar. Allow the burner to get going. So good with sweetness and elegant acidity in perfect harmony.

Footnote

Blood oranges are grown mainly in Sicily. The reason why they get their red color is because they develop the substance anthocyanin to protect themselves against the cold, when exposed to extreme temperature differences between day and night.



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