Crème brûlée recipe with smoked herring, leek and prawn – Italian Cuisine


  • 240 g milk
  • 60 g 1 smoked herring fillet
  • 40 g candied orange
  • 2 g corn starch
  • 12 shrimp
  • 1 yolk
  • 1 leek
  • sugar
  • orange honey
  • pickled capers
  • herbs
  • extra virgin olive oil
  • salt

Clean leek by eliminating the outer sheaths. Steam the white part for 30 minutes. Carbonize the outer sheaths in an iron pan, then blend them to obtain an ash.
Shelled the prawns, season with oil, salt and 1 teaspoon of honey and leave them to marinate for 20 minutes in the refrigerator. Rinse them from the excess marinade and pat them dry.
Immerse fillet of herring in milk and cook over low heat for 10 minutes after boiling. Turn off and filter the milk.
Jumbled up in a bowl the yolk with 1 tablespoon of sugar. Dissolve the corn starch separately with 1 tablespoon of the herring milk and add it to the yolk, then add the rest of the herring milk. Return to the heat and cook until it reaches 83 ° C.
Pour the cream on a plate and let it cool covered with the film in contact.
Spread the cream on the plates, sprinkle it with sugar and burn it with a torch. Complete with the prawns, the leek cut into small pieces and browned in a little oil, the capers and the candied orange cut into chunks. Garnish with herbs of your choice and leek ash.
Our version: we preferred to serve the cream in small containers, into which we poured it as soon as it was ready, and then let it cool, covered, and top it off with the burnt sugar at the end.

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