This unique spin on creme brule originates in umbria, where farro is abundant.
Place about ½ cup (115 gr.) of sugar in a stainless steel pan.
Melt the sugar at medium heat. Do not stir. Shake the pan.
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.
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
While the wheat is cooling, warm the heavy cream with the vanilla bean
Beat the egg yolks, the eggs, the orange zest and the sugar.
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.
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.
Pour the crème Brule into ramekins.
Add the caramelized puffed wheat (farrro).
Place the ramekins into a large pan.
Bake at 325F (160 C) for about 50 minutes (or until crème Brule is set).
Refrigerate for at least 2 hours , and up to 2 days.
Remove the crème Brule from the refrigerator for at least 30 minutes prior to browning the sugar on top.
Spread sugar evenly on top.
Using a torch, melt the sugar and form a crispy top.
Allow the crème Brule to sit for at least 5 minutes before serving.
6 servings