1 dl milk
3.3 dl double cream
4 egg yolks
0.5 dl sugar
1 dl blueberries for garnish
0.5 dl brown cane sugar for the sugar crust
150 g frozen cloudberries
2 tbsp sugar
2 tbsp water
First prepare the jam and custard. Take out 6 Maku Kitchen Life crème brûlée ramekins. Heat the oven to 150°C and pour water into a deep oven tray.
Place all of the jam ingredients into a pot and cook the jam for 10 minutes until caramelized. Mix with an immersion blender until smooth. If you want to take out the cloudberry stones, strain the jam. Break the egg yolks into a bowl and add 0.5 dl sugar. Whip the sugar and eggs until combined. Bring the cream and milk to a boil in a pot, and add them in a thin stream to the sugar and egg mixture. Place jam on the bottom of each ramekin and then pour the custard on top of the jam. If any foam forms on the surface, try to skim it off.
Bake the crème brûlées in the oven for 30 minutes, then take them out to cool and let set in the fridge for 3 hours.
Before eating, place brown cane sugar on top of each crème brûlée and caramelize the surface to a beautiful color with a kitchen torch. It is important to achieve a thin, glass-like surface. Garnish with blueberries and serve immediately.
Thank you for the recipe Sirly Ylläsjärvi