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Creme Brulee with white Asparagus

Cream makes a good combination with the spring vegetable asparagus and it's a very original starter!
Total time:3 hours, 15 minutes
Prep time:30 minutes
Cook time:35 minutes
Oven temperature:150°C - 300°F


white asparagus7 oz7 oz200 g
whipping cream2 cups0.8 pints0.5 l
milk1/2 cup0.2 pints125 ml
sugar10 tsp10 tsp40 gr
egg yolks555
sugar4 tsp4 tsp20 gr


  • Trim about 1/2 inch from the ends of the asparagus
  • Peel the spears with a sharp vegetable peeler, starting about 1½ inches from the top and running evenly down the length of each spear
  • Cut the asparagus into pieces
  • In a saucepan, mix the cream, milk, sugar and salt, and add the pieces of asparagus
  • Stir over low heat, until the asparagus are tender
  • Preheat the oven to 300° F (150°C)
  • Puree the asparagus-cream mixture in a food processor
  • Separate the eggs
  • Whisk the yolks, then combine them bit by bit with the puree
  • Put the mixture through a fine strainer
  • Place 4 ramekins in a hot water bath and fill them evenly with the cream
  • Bake for about 40 minutes, until the edges of the custard are set, with a spot in the center about the size of a quarter remaining wiggly. (baking time depends upon the height of the ramekins: if shallow, start checking at 35 minutes)
  • Remove ramekins from the hot water bath and cool to room temperature on a rack
  • Cover with plastic wrap, and chill in the refrigerator for at least 2 hours
  • Just before serving, uncover the ramekins and soak up any condensation with paper toweling
  • Spread the sugar evenly on each ramekin and caramelize with a torch
  • Serve immediately, otherwise the caramelized crust will soften


  • Add peeled unsalted pistachios (1/2 cup) before pureeing the asparagus cream.
  • Click here for tips and techniques for preparing crème brûlée.
  • Click here to know more about the equipment used.
  • In the Crème brûlée shop you kan buy the utensils and some of the ingredients needed.

Creme Brulee with White Asparagus Recipe
A strange, but tasty combination:
creme brulee with white asparagus
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