Amuse Bouche of Swedish Shrimp in Saffron Creme Brûlée

Makes 24 mini crème brûlées

3 shallots, sliced
1 sprig thyme
pinch of saffron
1/2 quart cream
salt and pepper
3 eggs
2 egg yolks
1/2 cup sugar
brined Swedish shrimp

Sautee the shallots in a saucepot, then add the thyme and saffron. Pour in the cream, bring it to a boil, and season with salt and pepper. Let the mixture steep for about 30 minutes; the color should be very yellow. Strain the liquid and chill it. Beat the eggs, season them, then add them to the saffron cream. Pour the mixture into mini crème brûlée dishes. Place dishes in a water bath in the oven at 250°F. Cook for 30 to 40 minutes or until they set, checking every 10 minutes (time will depend on the power of your oven). Chill them. Put a teaspoon of sugar on each crème brûlée, shake off the excess sugar, then clean the dish by running your finger around. Using a torch, melt the sugar to form a crispy top. Place three shrimp and a little chervil on top before serving.

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