Xixona Nougat Creme Brule With Blueberries

 

Xixona Nougat Creme Brule With Blueberries

 Ingredients

400 ml	of cream 35% M.G.
50 g	soft nougat
40 g	sugar plus a little to burn
4	eggs M
4 tbsp	fresh blueberries

 

How to make nougat crème Brule, dessert with which you will triumph at Christmas, I assure you.

 

On many occasions, opting for a classic when choosing a dessert carries guaranteed success. This is the case, in my opinion, with today's recipe, the crême brûlée.

 

The origin of this recipe is uncertain. The authorship of this recipe is usually attributed to itile cuisine; it seems that the first write manifestation of this recipe was in 1691, in the cookbook "Nouveau cuisine royal et bourgeois".

 

Others think that it is actually an English dessert but that, due to its great success in the Gallic country, they are granted authorship. Another opinion, which this time touches us closely, is the one that says that in reality its origin is Spanish, being an adaptation of our Catalan cream that was also prepared in French Catalonia.

 

In either case, it is a cream-based on eggs, cream, and sugar, which is made in three steps. On the one hand, initial cooking of the ingredients, a baking and, finally, the so characteristic carame lization of sugar as the crowning.

 

Today I have prepared an adaptation of the classic recipe, the incorporation of the almond nougat adds a touch of incredible flavor and makes it perfect for Christmas dates and a handful of blueberries that will give freshness to each bite. It t is a delicious sweet dish  I am sure you will love, a spoonful of crystallized sugar with cream of yolks and nougat with blueberries will seem like.

 

Preparation of the nougat crême brûlée

We wash the blueberries, dry them with kitchen paper, and reserve them. In a bowl, beat the eggs well with the sugar until it foams. We crumble the nougat until it is reduced to sand.

In a saucepan, we put the cream and when it starts to boil we add the crumbled nougat and stir over medium heat until it dissolves. We remove from the fire.

Add the egg mixture to the cream saucepan and beat to incorporate the two mixtures.

Pour the cream into the individual molds and add the blueberries. We place the molds on a tray and fill it with water until it reaches the middle of the molds.

 

Baking and final presentation of the crême brûlée

Bake in a water bath for 60 seconds at 120º C. Remove from the oven and let it warm at room temperature. We keep it in the fridge for no less than 2 hours.

When we go to serve the crême brûlée we burn the surface. We pour a tablespoon of sugar on top and burn with a kitchen torch. You can also use a special burning shovel for this dessert, but it is not easy to find and takes a lot in a small kitchen like mine.

So I recommend the torch that keeps the cream cool and perfectly generates that famous crunchy us sugar plate. Let cool to get a crunchy caramel coating. We can substitute blueberries for raspberries or another fruit, with all of them we will have a yummy dessert.