Recipe courtesy of Christophe Rull
Eyeball Creme Brulee
- Level: Advanced
- Total: 2 hr 20 min (includes cooling time)
- Active: 50 min
- Yield: 30 servings
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- Level: Advanced
- Total: 2 hr 20 min (includes cooling time)
- Active: 50 min
- Yield: 30 servings
Ingredients
Blown-Sugar Eyeball:
1 pound Isomalt
1.7 ounces water
1 tablespoon white color emulsion gel, such as Chef Rubber
Creme Brulee:
12 ounces cream
12 ounces mascarpone
12 ounces milk
7 ounces egg yolk
3 ounces sugar
1/4 teaspoon xanthan gum
Directions
- For the blown-sugar eyeball: Boil the Isomalt and water together; add the gel.
- Bring to 320 degrees F on a candy thermometer.
- Pour the mixture onto a silicone baking mat and blow into 1-inch spheres (about 30).
- For the creme brulee: Mix the cream, mascarpone, milk, egg yolk and sugar together with the hand mixer.
- Fill up 1.4-ounce containers with the mixture and cook in a 200-degree oven for 1 hour.
- Cool down the creme brulee.
- Mix the xanthan gum and the cooled creme brulee together with a hand mixer.
- Transfer to a piping bag and fill up the sugar spheres.
