Preparation:
- 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
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Tips:
- 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.
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A strange, but tasty combination:
creme brulee with white asparagus
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