Farro Crème Brulé

AuthorAlyssa Saltzman
DifficultyIntermediate

This unique spin on creme brule originates in umbria, where farro is abundant.

[cooked-sharing]

Yields6 Servings
Prep Time2 hrs 30 minsCook Time1 hrTotal Time3 hrs 30 mins
Ingredients
 2 cups heavy cream
 1 orange
 1 tsp cinnamon
 1 vanilla bean
 2 egg yolks
 1 whole egg
  cup sugar
 4 tbsp butter
 1 cup puffed wheat
Directions
1

Place about ½ cup (115 gr.) of sugar in a stainless steel pan.

2

Melt the sugar at medium heat. Do not stir. Shake the pan.

3

You may want to add 1 tsp. of water to the sugar. When the sugar is lightly browned add the puffed wheat, and 1 tbsp of butter. Stir.

4

In the meantime spread some olive oil on a granite or marble counter. When the wheat is caramelized quickly spread it on the oiled counter

5

While the wheat is cooling, warm the heavy cream with the vanilla bean

6

Beat the egg yolks, the eggs, the orange zest and the sugar.

7

Take the vanilla bean, cut off the top and slice it down the middle with a small knife. Open it and scrape the paste out.

8

Add the vanilla paste and warm cream to the egg and sugar mixture. Mix together quickly so the eggs don’t scramble but be careful not to create a froth.

9

Pour the crème Brule into ramekins.

10

Add the caramelized puffed wheat (farrro).

11

Place the ramekins into a large pan.

12

Bake at 325F (160 C) for about 50 minutes
(or until crème Brule is set).

13

Refrigerate for at least 2 hours
, and up to 2 days.

14

Remove the crème Brule from the refrigerator for at least 30 minutes
prior to browning the sugar on top.

15

Spread sugar evenly on top.

16

Using a torch, melt the sugar and form a crispy top.

17

Allow the crème Brule to sit for at least 5 minutes
before serving.

Ingredients

Ingredients
 2 cups heavy cream
 1 orange
 1 tsp cinnamon
 1 vanilla bean
 2 egg yolks
 1 whole egg
  cup sugar
 4 tbsp butter
 1 cup puffed wheat

Directions

Directions
1

Place about ½ cup (115 gr.) of sugar in a stainless steel pan.

2

Melt the sugar at medium heat. Do not stir. Shake the pan.

3

You may want to add 1 tsp. of water to the sugar. When the sugar is lightly browned add the puffed wheat, and 1 tbsp of butter. Stir.

4

In the meantime spread some olive oil on a granite or marble counter. When the wheat is caramelized quickly spread it on the oiled counter

5

While the wheat is cooling, warm the heavy cream with the vanilla bean

6

Beat the egg yolks, the eggs, the orange zest and the sugar.

7

Take the vanilla bean, cut off the top and slice it down the middle with a small knife. Open it and scrape the paste out.

8

Add the vanilla paste and warm cream to the egg and sugar mixture. Mix together quickly so the eggs don’t scramble but be careful not to create a froth.

9

Pour the crème Brule into ramekins.

10

Add the caramelized puffed wheat (farrro).

11

Place the ramekins into a large pan.

12

Bake at 325F (160 C) for about 50 minutes
(or until crème Brule is set).

13

Refrigerate for at least 2 hours
, and up to 2 days.

14

Remove the crème Brule from the refrigerator for at least 30 minutes
prior to browning the sugar on top.

15

Spread sugar evenly on top.

16

Using a torch, melt the sugar and form a crispy top.

17

Allow the crème Brule to sit for at least 5 minutes
before serving.

Farro Crème Brulé