Kantarelli Crème Brûlée
recipe

A delicious twist on the classic dessert featuring fresh chanterelle mushrooms.
Preparation Time: 1 hour 15 minutes
Serving Size: 4 servings
Ingredients:
- 100 g fresh or frozen small chanterelle mushrooms
- 5 egg yolks
- 300 ml heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp sugar (for caramelizing)
Instructions:
1. Preheat the oven to 150°C (300°F).
2. Sauté the chanterelle mushrooms in butter until soft, seasoning with salt and black pepper.
3. In a bowl, whisk the egg yolks and sugar together until the mixture lightens in color.
4. Heat the heavy cream in a saucepan, making sure not to boil it. Gradually add the hot cream to the egg yolk mixture while continuously stirring.
5. Fold the sautéed chanterelles into the mixture and stir well.
6. Pour the mixture into ramekins and place them in a baking dish. Add water to the dish until it reaches halfway up the sides of the ramekins.
7. Bake in the preheated oven for about 30-35 minutes, or until set.
8. Allow to cool at room temperature, then refrigerate for at least 2 hours.
9. Before serving, sprinkle a generous layer of sugar on top and caramelize it using a kitchen torch or under the broiler until golden brown.
10. Let it cool for a few minutes before serving. Enjoy!
Nutritional Information (per serving):
- Calories: 320
- Protein: 6g
- Fat: 28g
- Carbohydrates: 16g
- Fiber: 1g
- Sugar: 7g

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