Crème brûlée with basil and
cherries in vinegar
(Recipe for persons)
For the crème:
→ 350 ml whipping cream
→ ½ bunch basil, approx. 30 gr.
→ pulp of ¼ vanilla pod
→ 20 gr. sugar
→ 3 egg yolks (60 gr.)
For the cherries in vinegar:
→ 300 gr. cherries (or plums, as
desired)
→ 125 ml red wine
→ 50 gr. brown sugar
→ 1 clove
→ ¼ cinnamon stick
→ 1-2 Tbs. balsamic vinegar
→ 1 Tbs. cornstarch
In addition:
→ 2 Tbs. brown sugar
→ 4 ramekins
→ basil and cherries for garnishing
Nutritional values per serving:
Calories: kcal
Protein: . gr.
Carbohydrate: . gr.
Fat: . gr.
Preparation:
To prepare the crème, pour the whip-
ping cream into a small pot. Rinse
the basil and pluck off the leaves.
Cut them into fine strips and add to
the whipping cream. Let the mixture
stand for at least hours.
Add the vanilla pulp and the sugar to
the basil cream and heat up gently.
Remove the pot from the stove, stir
up the mixture with an immersion
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