Creme brulee with coriander and seaweed

Difficulty level :
Preparation time : 15 min
Cooking : 40 min
Servings : 4 persons

By Chef Jean Soulard, spokesperson for Smarter seafood.

This recipe was created as part of the event ‘Avenir maritime’ organised by the Réseau Québec maritime (RQM) with the support of Université Laval and the Institute of Nutrition and Functional Foods (INAF).

Allergens

Gluten-free
Nut-free
Peanut-free

Ingredients

5 g (1 tsp) dry dulse
180 ml (3/4 cup) milk
500 ml (2 cups) cream 35 %
15 g (1 tbsp) fresh, chopped coriander
45 g (1 1/2 oz) sugar
4 egg yolks
30 g (2 tbsp) brown sugar

Preparation

Soak the dulse in the milk for 15 minutes. Then blend everything together in a mixer.
Mix the milk/seaweed with the cream and coriander. Heat but do not bring to the boil.
Set aside.
In a bowl, whisk the egg yolks with the sugar. Stir in the previous mixture.
Pour the mixture into the ramekins.
Place in a baking tray and pour in water up to halfway up the sides of the ramekins to cook in a bain-marie.
Bake at 160 °F (325 °C) for 40 minutes.
Leave to cool.
Just before serving, sprinkle the creams with brown sugar and torch until caramelised.