#188 『クレームブリュレ』キャラメルの層の作り方がポイント！｜シェフ三國の簡単レシピ

This is a recipe by Kiyomi Mikuni, the owner and chef of the French restaurant "Hôtel de Mikuni" in Yotsuya, Tokyo. "Crème brûlée with the scent of thyme and lemon" [Ingredients] For 4 cocottes 2 egg yolks 100cc milk 100cc cream 30g honey Appropriate amount of thyme 1/2 lemon peel A little granulated sugar 30g cassonade [Preparation] ・ Preheat the oven to 140°C. [Procedure] 1. Put the milk, cream, thyme, and lemon peel in a pot and heat. Turn off the heat before it boils and infuse (boil). Strain. 2. Combine the egg yolks and honey in a bowl. Add (1) in several batches and mix. 3. Place in a heat-resistant container. 4. Bake in a 140℃ oven in a water bath for 20 minutes. 5. Allow to cool and then chill in the refrigerator until set. 6. Sprinkle granulated sugar and cassonade on the surface and caramelize over a burner. ◎Bon appetit!! [Wine] Chateau Cantegril Chateau Cantegril France, Bordeaux, Sauternes ===================================== "Hotel de Mikuni" JAPONISÉE Mikuni's culinary philosophy and spirit. A step beyond the natural "Cuisine Naturel" to Ma Cuisine "Japonisée". "Japonise" means to perfectly understand traditional French cuisine and to perfectly Japanize and express the culinary spirit and philosophy that only a French chef can express. As proof of this, Kiyomi Mikuni was awarded the Chevalier of the Legion of Honor by the French Republic and an honorary doctorate from François Rabelais University. The former is the first award to a Japanese chef, and the latter is an honor shared by only four chefs in the world, and is the pride of Hôtel de Mikuni. Please enjoy Mikuni's culinary philosophy and spirit, "Japonise". ▼Website here https://oui-mikuni.co.jp/ ▼Restaurant reservations can also be made online! https://www.tablecheck.com/shops/hote... (*We recommend the "Chef Hospitality Bonus Plan"!) ▼Instagram here   / hoteldemikuni   ▼Facebook here   / hoteldemikuni.tokyo