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Crème Brulée

10–14 servings depending on bowl size

• 800 ml cream
• 230 g egg yolk
• 130 g sugar
• 2 vanilla beans

1. Bring 400 ml sweet cream, 65 g sugar and the content of 2 vanilla beans to a boil.
2. Mix remaining sugar and 230 g egg yolk and slowly add heated up cream-sugar-mixture. Then add the remaining cold cream.
3. Let rest for a short time, press through a sieve and pour into crème brulée bowls.
4. Place the small bowls in a hot bain-marie and poach in the oven at 150 ˚C for one hour, chill thoroughly (over night in the refrigerator).
5. Sprinkle with sugar shortly before serving and melt sugar using a hand-held torch. Garnish with fresh berries.

(Almost) our favourite recipe to match a glass of Ruster Ausbruch.

Weinbegleitung

• Beerenauslese
• Ruster Ausbruch Archiv
• Traminer Spätlese Rust
• Rosa Rust