Crème brûlée with donkey milk: recipe with caramelized crust

Crème brûlée is a dessert for special occasions – and therefore pairs well with a special ingredient. A portion of donkey milk gives the vanilla cream a light, delicate milky note. The cream provides the creaminess, while the donkey milk adds that certain something.

Ingredients for 4 ramekins

• 300 ml cream
• 100 ml donkey milk (thawed)
• 4 egg yolks
• 60 g sugar
• Scrapings from 1 vanilla pod
• 4 tsp brown sugar for caramelizing

Preparation

1. Preheat the oven: Preheat the oven to 100 °C (top/bottom heat).
2. Vanilla cream: Warm the cream with the vanilla scrapings in a saucepan until warm, then remove from the heat. Stir in the cold donkey milk.
3. Whisk the egg yolks: Mix the egg yolks and sugar until the sugar has dissolved. Do not whisk until frothy.
4. Combine: Slowly stir the cream mixture into the egg yolks and pour through a sieve.
5. Bake: Pour into the ramekins, place in a dish with hot water, and bake until set for 50–60 minutes. The center may still wobble slightly.
6. Chill and caramelize: Chill for at least 4 hours. Before serving, sprinkle with brown sugar and caramelize with a culinary torch.

Tips

• Spreading the sugar evenly and thinly creates a smooth crust.
• Without a culinary torch: Briefly place the ramekins under the very hot oven grill, keeping a close eye on them.
• Fresh berries or a few slices of donkey cheese pair well with this as a special finish to a menu.

Frequently Asked Questions

Can I use more donkey milk?

Yes, up to about half of the liquid. The cream will then be slightly lighter and less firm.

How long does crème brûlée keep?

Without the crust, covered in the refrigerator for 1–2 days. Caramelize just before serving.

Note: Contains milk and egg.