Spherical Crème Brûlée

Create delicate spheres of Crème Brûlée with a velvety texture and a touch of molecular gastronomy, perfect for a stunningly unique dessert experience.

Spherical Crème Brûlée

Rated 5.0 stars by 2 users

Category

Molecular Gastronomy

Cuisine

Molecular Gastronomy Desserts

Servings

4

Prep Time

30 minutes

Cook Time

2 minutes

Create delicate spheres of Crème Brûlée with a velvety texture and a touch of molecular gastronomy, perfect for a stunningly unique dessert experience.

Author:

Special Ingredients Ltd

Image of Spherical Crème Brûlée

Ingredients

Liquid Crème Brûlée:

225g Double Cream
125g Sugar
4 egg yolks
2ml of Special Ingredients Vanilla Extract

Sphere Crème Brûlée:

250g of the liquid Crème Brûlée
6g Special Ingredients Calcium Lactate
0.8g Special Ingredients Xanthan Gum

Sodium Alginate Bath Recipe

Sodium Alginate Bath

View Cart (0) Checkout

Directions

Whisk the egg yolks and sugar together in a bowl and place over a Bain Marie and continue whisking until the mixture thickens and then remove from the heat.
Heat the Cream and Vanilla Extract using a low heat and bring almost to the boil, then add the mixture very slowly to the egg yolk mixture whilst continually whisking.
Once completed cool the mixture down by placing the bowl in ice cold water and then pass through a fine by placing the bowl in ice cold water and then pass through a fine sieve.
Add the Calcium Lactate to the Crème Brûlée and stir until well mixed and dissolved.
Add the Xanthan Gum using a hand blender (the amount of Xanthan Gum required may be less so you may wish to add a smaller amount to begin with). To check the viscosity of the Crème Brûlée add a small amount to the Sodium Alginate Bath. If it spreads on the top of the bath you need to add more Xanthan Gum.
Once you are happy with the viscosity scoop the Crème Brûlée mixture into a 5ml measuring spoon and carefully submerge in the Sodium Alginate Bath. Make sure that the spheres do not touch each other.
Leave the spheres for about 2 minutes and then carefully remove them using the Molecular Spoon. Rinse the spheres very gently and carefully. If desired they can be stored in water in a sealed container in the fridge.

Filed in: Calcium Lactate, Madagascan Vanilla Bourbon Extract, Molecular Gastronomy Chef Kit, Reverse Spherification, Special Ingredients Recipes, Spherification, Vanilla Extract, Xanthan Gum

Previous article Tomato Spaghetto Using Agar Agar

Next article Pea Caviar

Return To Modern Recipes Page

Latest Recipes

November 20, 2024

Alginate Syrup
Use this Alginate Syrup instead of a Sodium Alginate Bath Recipe if the liquid is too thick or does not have enough water available.
Read now
November 20, 2024

Cucumber Yoghurt Spheres (Using Reverse Spherification)
Turn cucumbers and yogurt into delicate, edible spheres using reverse spherification.
Read now
November 20, 2024

Mojito Spheres Recipe (Using Reverse Spherification)
Create mojito spheres using reverse spherification with Special Ingredients Calcium Lactate, Sodium Alginate and Xanthan Gum
Read now