Buckwheat Crème Brûlée
Baking and Desserts • French
Description
Enjoy your meal!
Ingredients
- Buckwheat Groats 4 tablespoons
- Milk 5 fl oz
- Whole egg 6 pieces
- 10% cream 10 fl oz
- Sugar 5 oz
- Lemon 1 piece
Step-by-Step Guide
Step 1
Toast the buckwheat in a dry, preheated skillet until golden brown for 7–8 minutes.
Step 2
Bring the milk and cream to a boil, add 3 tablespoons of buckwheat (reserve 1 tablespoon of buckwheat for serving).
Step 3
Simmer on low heat for 8–10 minutes, stirring, then let cool.
Step 4
Blend the cooked buckwheat and cream mixture using a blender or strain it through a sieve. Set aside.
Step 5
Preheat the oven to 250°F.
Step 6
Whisk the yolks with sugar until pale.
Step 7
Combine with the buckwheat mixture and pour into ramekins.
Step 8
Bake in the oven for 20–25 minutes until golden brown.
Step 9
Cool the cream, cover with plastic wrap, and refrigerate for 2 hours.
Step 10
Before serving, crush the reserved buckwheat using a mortar, mix it with a teaspoon of sugar. Coat lemon slices in this mixture and decorate the crème brûlée with them. Sprinkle the remaining mixture over the cream in the ramekins.
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