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Roasted vegetables Creme Brulee

Roasted vegetables Creme Brulee

6 appetizer portions or 2 main course portions

  • 2 ripe tomatoes (300g)
  • ½ sweet onion (50-60 g)
  • ½ red pepper (200 g)
  • 3 cloves of garlic
  • 1 small zucchini (100g)
  • 1/3 tsp chopped rosemary
  • 4.3 basil leaf
  • 1/3 tsp chopped thyme
  • 1 tsp sugar
  • 2 tbsp vegetable oil
  • Pinch of dried oregano
  • 2 egg yolks
  • 100 ml light cream
  • ½ -1 tsp smoked paprika
  • 1/3 tsp pepper
  • 2 tbsp light brown sugar
  • Salt and freshly ground black pepper
  • Cut all vegetables into small pieces. Arrange vegetables on a baking sheet, sprinkle with 1 teaspoon sugar, salt, drizzle with oil and place in preheated to 200 C oven for 20 - 30 minutes.
  • Remove vegetables into a bowl, cover and set aside for 15 minutes. Peel tomatoes and peppers. Put all the vegetables into a blender. Add paprika, rosemary, oregano, thyme, pepper, cream, lightly whisked egg yolks, salt, pepper. Puree until smooth.
  • Spoon the mixture into 6 pre-greased molds (coffee cups, or other oven proof cups). Place the molds into a pan filled halfway with hot water. Put the pan in a preheated to 160 C oven for 15-20 minutes.
  • Remove creme brulee molds from the pan, cool lightly. Put the molds into refrigerator to cool completely. Sprinkle each cream brulee mold with brown sugar and put it under a broiler for a few minutes for sugar to caramelize (or use Creme Brulee Torch).