Chili-Nougat Crème Brûlée

For the chili nougat crème brûlée, first heat the whipping cream with milk, sugar and the scraped out vanilla pod to approx. 90 °C. Beat the egg yolks and eggs in a bowl, then pour the hot whipping cream through a sieve into the egg mixture. Stir constantly, otherwise there is a risk of scrambled eggs. Now add the diced nougat and warm the mixture in a water bath. Stir with a whisk for about 10 minutes until the mixture sets slightly.

Now add the lime zest, chili, ginger and salt, season with TABASCO® Brand Pepper Sauce and fill into ramekins (e.g. coffee cups, crème brûlée bowls or soufflé dishes). In a deep baking tray, place double-layered kitchen paper and place the filled shells inside. Fill the tray with hot water so that the bowls are 2/3 in the water. Place in the oven at about 140 °C (convection oven) for about 20-40 minutes. The crème is ready when it feels like jello. Let it set in the refrigerator.

When flambéing the crème, be sure to dab the surface with a paper towel beforehand, as there is usually some condensation on it. Now sprinkle evenly with brown cane sugar. With the help of a flambé or Bunsen burner, now carefully caramelize the sugar. When everything is golden brown, allow to cool briefly and serve the chili nougat crème brûlée.

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