Candy Cap Crème brûlée
- Preparation: 15 min
- Cooking: 30 min
- Portions: 6
- 1 L of 35% cream
- 5g of powdered Candy Cap mushrooms
- 1 vanilla bean sliced in half
- 8 egg yolks
- 150ml of sugar
Preheat oven to 180ºC.
Heat the cream with the mushroom powder and the vanilla bean halves in a pot until boiling.
Remove from heat, let the cream cool, and remove the vanilla bean.
Beat the egg yolks with the sugar until it reaches a think consistency and a pale colour.
Slowly mix the cream into the eggs and sugar mixture.
Fill the ramekins (ceramic serving bowls) with the mixture and place them inside a pyrex dish.
Fill the pyrex dish with enough water to reach halfway up the ramekins (about an inch).
Cook in the oven until the cream becomes firm (about 30 min.)
Let them cool in the fridge for 2 hours.
Before serving, sprinkle them with sugar and caramelize with a torch.