Crème Brûlée, Apple Pudding, Compressed Apple and Apple Cider Foam

Name: Crème Brûlée, Apple Pudding, Compressed Apple and Apple Cider Foam
Ingredients: 784 g (3½ cups) heavy cream; 252 g (1 cup and 2 Tbsp) whole milk; 1 vanilla bean, split & scraped; 15 large egg yolks; 510 g (2 cups) Granny Smith apple puree; 5 g (1 Tbsp) agar agar; 2 apples, peeled; 56 g (¼ cup) apple juice; 340 g (1½ cups) apple cider; 32 g (2 Tbsp) granulated sugar; 7 g (1 Tbsp) Versawhip; 3 g (1 tsp) xanthan gum

Preparation info

Yields
12
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Crème Brûlée

784 g (3½ cups) heavy cream
252 g (1

Dessert
Vegetarian
Gluten-free

Method

Crème Brûlée

Preheat combi steam oven to 100°C (212°F), high fan. Bring heavy cream, milk and vanilla to a simmer in a medium-sized pot. Whisk yolks and sugar in a small bowl and pour in hot liquid to temper. Strain and pour into twelve ramekins. <