Rezepte > Chavroux Crème brûlée
Chavroux Crème brûlée
20 Min.
Glutenfrei
Chavroux Natur
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Zubereitung
1
Marillen waschen, halbieren und entsteinen. Marillenhälften mit Butter in einer Pfanne 2 Minuten anbraten. Mit Zucker bestreuen, warten, bis der Zucker geschmolzen und leicht gebräunt ist, dann mit Blanchet Blanc de Blancs Halbtrocken ablöschen. Gewürze zugeben und 5 Minuten bei mittlerer Temperatur kochen. Mit einer kleinen Prise Salz und Pfeffer würzen.
2
Chavroux verfeinert mit Nussöl cremig rühren und glatt in die Förmchen streichen.Gleichmäßig mit braunem Zucker bestreuen und mit dem Crème brûlée Brenner den Zucker hellbraun karamellisieren. Zusammen mit den Gewürzaprikosen servieren.
