Recipe courtesy of Christophe Rull
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Eyeball Creme Brulee
Total:
2 hr 20 min
(includes cooling time)
Active:
50 min
Yield:
30 servings
Level:
Advanced
Total:
2 hr 20 min
(includes cooling time)
Active:
50 min
Yield:
30 servings
Level:
Advanced

Ingredients

Blown-Sugar Eyeball:
Creme Brulee:

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.

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