Name: Eyeball Creme Brulee
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 30 servings
Ingredients: 1 pound Isomalt; 1.7 ounces water; 1 tablespoon white color emulsion gel, such as Chef Rubber; 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.

On Tonight

Eyeball Creme Brulee

Blown-Sugar Eyeball:

Creme Brulee:

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