Today is the deadline little contest organized by Flo Bretzel . Florence, I do not really need you because ever since we met 3 years ago on the blogosphere, many exchanges of revenue, to address and small gourmet gifts took place. Last year
Flo bought a charming little studio in the heart of Munich and turned in bed and breakfast the image of his universe "Coffee & Cream Pretzel" . So to encourage bloggers to visit him in Munich, it creates a competition with the key to staying in his studio offered.
The theme of the game is the invention of a recipe based on cream of coffee and a third ingredient typically German Pretzel or other . Having the honor to serve on the jury and finding the game's theme very nice I had to move to a Flo-off recipe contest ...
My typical ingredient, if not the Pretzel, these are small seeds dried that Germans love to stick to the crust of all their breads, including Pretzel! The sesame, poppy the the sunflower, squash the the flax short, everything goes quickly and I must be adapted to become the little crunchy in my kitchen ... Evidence:
& coffee crème brûlée crust of small seeds
Serves 4.
Preparation time: 10 minutes.
Cooking time: 1h15.
Chilling Time: at least 12h.
- 4 egg yolks
- 25cl single cream
- 5cl strong coffee
- 30g + 50 g sugar
- mixture of small seeds: flax, sesame & poppy
Heat over low heat in small saucepan with cream, 30g sugar and coffee. Pour over the egg yolks and whisk.
Divide the custard into 4 small ramekins and bake in a bain-marie for 1h15. Remove from oven and cool.
When the ramekins have cooled, refrigerate overnight.
Just before serving, make a caramel with the remaining 50g of sugar and a few tablespoons of cold water in small saucepan.
Spread the seeds on mixed cream and top with warm caramel, tilting the dishes in all directions to distribute the caramel. Taste immediately.
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