Tomatoes creme brulée

Daylight Saving Time or Summer time as we say here is officially finishes and reminds me that summer is barely ending just more few days and its over. So, no more long days and lazy readings under sunshades at 8PM.

Looking forward its mean more housework; get it out for the drawer heavy clothes and eiderdowns and bring it out into the sun.

I've already put away all our summer clothes. Well, in fact the most part of it, because even feeling a cold wind in the morning, is still warm over the day. But, for other way

the perfect time for cook and bake is just begging.

So, I started to try new flavors and textures for new dishes I really want to try something new and one more time my pantry was my inspiration.

I always have a pack of sun dried tomatoes, just in case. They are a joker, at least for me, of the ingredients. You didn’t go wrong with it. So I try this as a cold starter and was really good.

Tomatoes crème brulée

Ingredients

150 g died tomatoes

6 eggs yolks

250 ml heavy cream

Salt and pepper to taste

Pinch of sugar

And extra sugar to sprinkle

Method

Drain the tomatoes and blend

Mix cream and egg yolks then add tomatoes, salt sugar and pepper

In a metal bowl that can be suspended over simmering water, set the mixture over the simmering water and whisk constantly. You want to cook the eggs slowly so the mixture stays very smooth. Batten until thick and foamy. Don’t over cooing

Set on individual ramekins, or custard cups and leave chill at least 3 h.

Chill uncovered until cold, at least 3 hours and up to 1 day.

Sprinkle top of each custard with 1 teaspoon raw sugar. Using kitchen torch, melt sugar on each custard until deep amber. (Alternatively, preheat broiler. Arrange custards on small rimmed baking sheet; broil until sugar topping melts and browns, about 2 minutes.)