Individual crème brûlée


Shortcrust pastry for tartlets
500 g flour
200 g butter
200 g icing sugar
62.5 g eggs

Crème brûlée
150 g cream
105 g egg yolks
90 g sugar
2 vanilla pods

Vanilla ganache
175 g cream
1 vanilla pod
500 g white chocolate
25 g cocoa butter
85 g butter
25 g glucose


Shortcrust pastry for tartlets

Soften the butter in an electric planetary mixer, add the flour and continue to mix. Add the icing sugar and finally the eggs. Mix well for a few seconds, then remove the pastry from the mixer, roll it out and let it rest in the fridge. When it is very cold, roll it out to a thickness of a few millimetres and then cut out disks of the size to fit inside tartlet moulds. Bake at 180°C (355°F) for about 15 minutes.

Crème brûlée
Open the vanilla pods, scrape out the seeds and add them to the yolks and sugar. Bring the cream to the boil with the vanilla pod. As soon as it reaches boiling point, pour over the mixture of egg yolks and sugar and mix. Pour the mixture into the silicone single-portion savarin moulds and bake in a bain-marie for about an hour at 120/130°C (250/265°F). Chill (or put in the freezer).

Vanilla ganache
Bring cream, glucose and vanilla to the boil. Pour over white chocolate and blend. Carefully feed in the melted cocoa butter in a trickle and immediately afterwards add the butter, melted to 36°C (97°F). Pre-crystallize at 22/23°C (71.5/73.5°F). Whisk in an electric planetary mixer when it is cold until you obtain a creamy consistency.


Inside the previously prepared shortcrust pastry tart, create a small spiral of vanilla ganache with an icing bag and nozzle. Place the well-chilled crème brûlée on top. Stiffen the crème with the neutral jelly. In the centre of the crème brûlée create a curl of vanilla ganache. Decorate with a candied cherry in the centre of the crème brûlée.

Chef : Gianluca Aresu
Credits Italian Chef Cooking School. Ph. Adriano Mauri

What shall I drink today?

Discover the best wine to suit your mood