Creme Brulee Latte
·
under 10 minutes
Ingredients
150 ml
Milk, 3.5% fat
100 g
caramel sauce
80 g
egg yolks
0.5 pcs.
vanilla pod, scraped
1.5 g
Sea-salt
250 ml
Heavy Cream min. 32% fat
Steps to prepare
1.
Mix all ingredients briefly until it's smooth. Transfer to a vacuum bag
and seal. Cook sous vide at 82 °C for 20 minutes.
Ice-bath chill immediately.
2.
Strain the mixture, then add to a 0.5l iSi Whip and charge with one
iSi Professional Charger. Shake vigorously 14–16 times and and
keep chilled for at least 6 hours before use.
3.
Build the drink by adding hot milk, topping with espresso, and
finishing with the espuma. Dust with brown sugar and flambé to finish.
iSi Tip
Custard foam inspired by crème brûlée. Luxurious
but approachable, working across coffee, tea,
fruit, and chocolate.