Kürbiskernöl- Crème Brûlée

Zutaten für
125 ml Milch
325 ml Obers
60 g Zucker
1 Vanilleschote
5 Eigelb
2 EL Steirisches Kürbiskernöl g.g.A.
4 EL brauner Rohrzucker
Beeren der Saison


Bring the milk, cream, sugar and the seeds from the vanilla bean to a boil. Remove from heat, add the egg yolks and Styrian Pumpkin Seed Oil P.G.I and mix well with hand-held blender. Chill the mixture overnight.

Next day, carefully mix well to evenly distribute the vanilla without making the mixture foamy. Pour the mixture into the desired serving dishes and bake for approximately 50 minutes at 100°C in a convection oven (the cream should be firm).

When finished baking, chill the dishes. Before serving, dust each dish with brown sugar and caramelize the sugar with the Bunsen burner or blow torch. Garnish with seasonal fruits and berries.