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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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

  1. For the blown-sugar eyeball: Boil the Isomalt and water together; add the gel.
  2. Bring to 320 degrees F on a candy thermometer.
  3. Pour the mixture onto a silicone baking mat and blow into 1-inch spheres (about 30).
  4. For the creme brulee: Mix the cream, mascarpone, milk, egg yolk and sugar together with the hand mixer.
  5. Fill up 1.4-ounce containers with the mixture and cook in a 200-degree oven for 1 hour.
  6. Cool down the creme brulee.
  7. Mix the xanthan gum and the cooled creme brulee together with a hand mixer.
  8. Transfer to a piping bag and fill up the sugar spheres.
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