Marko's crème Brûlée
The recipe makes about 10 portions
9 egg yolks
1 vanilla stick
golden caster sugar
Boil cream with sugar and vanilla. Pour the hot cream on top of egg yolks while stirring at the same time. Put the mix into small portions and bake about 50 minutes in 90 Celsius degrees. Let cool down in a fridge. Before serving, sprinkle caster sugar on top and then use a blow torch to caramelise the surface. Great to combine with a glass of well-chilled Cadillac sweet wine.
"For the first time Marko came to Carsin about 20 years ago. He worked in the best restaurants in Helsinki before starting his own business. During harvest 2000, Marko met his wife Tiina here at Carsin and nowadays they run their own Rulla -business and restaurant in Helsinki. Marko has a great sense of humour though he's not wasting time for talking. In the kitchen his hand is steady and his nerves are made of steel. The legend tells that he once had a fire in a kitchen, but didn't put that out until the sauce of the fish was on a plate and therefore the dishes went out for the customers. This is a good example of his calm character and his passion towards food." - Nea -