Crème brûlée à la violette de Toulouse

Name: Crème brûlée à la violette de Toulouse
Total time: 70 min
Yield: Serves 4
Cuisine: Toulouse region
Ingredients: 500 ml (2 cups) heavy cream; 6 egg yolks; 80 g (⅓ cup) granulated sugar; 2 tbsp Toulouse violet syrup; 1 tsp violet flavoring; 40 g (3 tbsp) brown sugar

Toulouse violet crème brûlée

⏱ 70 minServes 4Medium390 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

500 ml (2 cups)heavy cream
6egg yolks
80 g (3 oz)superfine sugar
2 tbspToulouse violet syrup
1 tspviolet flavoring
40 g (1½ oz)brown sugar

500 ml (2 cups) heavy cream
6 egg yolks
80 g (3 oz) superfine sugar
2 tbsp Toulouse violet syrup
1 tsp violet flavoring
40 g (1½ oz) brown sugar

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

4 ramekins (10 cm / 4 in)

03 — Method

Preheat the oven to 100 °C (210 °F) on convection and set the ramekins in a large ovenproof dish for a water bath.
Heat the cream in a saucepan with the violet syrup and flavoring until hot, without ever boiling.
Whisk the egg yolks with the granulated sugar in the bowl until pale and thick.
Pour the hot cream in a thin stream over the yolks, whisking gently, then skim off the foam.
Divide among the ramekins, pour hot water halfway up the dish and bake 50 min until just set.
Let cool, then refrigerate 3 hours. Sprinkle with brown sugar and caramelize with the torch just before serving cold.