Recipe for blond lentil crème brûlée

blond lentil
crème brûlée

Pour
8 people

25 min
preparation time

2h
cooking time

Ingredients :

300 g of blond lentils
600 g of 35% fat single cream
400 g of whole milk
650 g of caster sugar
8 egg yolks
1 orange zest
1 lemon zest
20 g of ginger, saffron, or vanilla

Necessary equipment

Ramekins
Kitchen blowtorch

1.

In a saucepan, warm the cream and milk over low heat.

2.

Beat the egg yolks and add 150g of sugar until the mixture whitens. Then pour in the milk and cream mixture and mix.

3.

Transfer to the ramekins and bake for 1 hour at 90°C in the oven (take out the custards while they are still trembling). Allow to cool and refrigerate.

4.

In a saucepan, cover the lentils with cold water and cook for 10 minutes. Drain.

5.

Make a heavy syrup by mixing 1 liter of water, 500g of sugar, 1 lemon zest, 1 orange zest, and 20g of ginger in a saucepan. Bring the syrup to a boil. Add the lentils to be candied and leave to simmer for 40 to 50 minutes over low heat. Allow to cool in the syrup, then drain.

6.

Sprinkle the ramekins with sugar and caramelize them with a blowtorch.

7.

Spread the lentils in a thin layer over the ramekins. Serve.

Tips :

Add a vanilla pod cut in half or a pinch of saffron to the cream and milk mixture when cooking.

blond lentil crème brûlée

Pour 8 people

25 min preparation time

2h cooking time