33 Crme Brle
I combined the French dessert "Crembrle" with Korean "ginseng." Crembrle is a French dessert with thin, crisp caramel toppings on top of cold cream custard, and the flavor and aroma of fragrant ginseng blend well with the cream and caramel layer, making it very delicious. Baking beginners can complete it easily and simply because they just mix it well with a few ingredients, and the visuals are pretty, so it's good for entertaining guests or gifts :) We'll also briefly tell you how to make creme broule and fry using the remaining whites! We introduce ginseng desserts that are not too sweet and can be enjoyed by men and women of all ages.
4 serving
Within 60 minutes
정현3435
Ingredients
  • Ginseng
    15g
  • egg
    2ea
  • whipped cream
    100g
  • Milk
    100g
  • Sugar
    20g
  • Vanilla bean
Cooking Steps
STEP 1/16
Measure the ingredients in advance, preheat the oven to 160 degrees, and boil water in a kettle.
STEP 2/16
Separate the egg whites and yolks, add vanilla bean and 20g of sugar to the yolks and mix lightly just enough to mix well.
STEP 3/16
Chop the ginseng into small pieces with a knife.
STEP 4/16
Boil fresh cream, milk, and chopped ginseng in a pot over low heat, and turn off the heat when the edges boil.
STEP 5/16
Pour the step3 mixture little by little into the well-mixed yolk mixture and mix quickly with a stainless whisk.
STEP 6/16
Strain the mixture in step4 through a sieve once.
STEP 7/16
Fill the souffle cup with 60-70% mixture, strain it through a sieve, and divide the remaining minced ginseng into four equal parts by eye and place it in each cup.
STEP 8/16
In step 1, pour boiling water into a high pan about 2cm high.
STEP 9/16
Place the filled souffle cup in a mold with hot water and cook in a 160 degree oven for 15-20 minutes.
STEP 10/16
Cool the ripe cream in the refrigerator, then add a tablespoon of sugar and slowly heat it over the low heat of the torch to melt the sugar and caramelize it.
STEP 11/16
If the surface is glossy and there are no sugar grains visible to the naked eye, and there are no badly burned parts, it is well heated with a torch! Cool it down like this.
STEP 12/16
Decorate it with whipped cream and lightly boiled ginseng. If it's bitter and weak, it's pretty and delicious even with berries and fruits.
STEP 13/16
+)How to make fried ginseng with the remaining white.
Add 40g of sugar and 20g of sifted flour to 2 whites and mix (preheat the oven to 160 degrees)
STEP 14/16
Add 20g of minced ginseng and 70g of almond slices and mix with 20g of fully melted butter.
STEP 15/16
Spread Teflon sheet or parchment paper and spoon out the batter to fry, pan it thin and round, and bake it in an oven preheated to 150-160 degrees for about 20 minutes.
STEP 16/16
The time to bake depends on the heat of each oven, so take the fry out of the oven when the color is golden overall!
The crme brle is best kept refrigerated and the top caramel part is charred with a torch right before eating! After a long time, the sugar layer gets soggy. Also, fried ginseng tastes even better with vanilla ice cream or whipped cream. You can make a luxurious dessert that is not common easily and simply, so please try it!
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