Asparagus Crème Brûlée

01. April 2016

Oven: For 6 servings @ 150 ml each


  • 500 g white asparagus
  • 200 ml water
  • Salt
  • 1 teaspoon sugar
  • 1 teaspoon butter
For the preparation
  • 300 ml cream
  • 6 egg yolks
  • 150 ml milk
  • 70 g sugar
  • Some freshly grated nutmeg
  • 6 teaspoons brown sugar


Peel asparagus very generously, then shorten the ends by a good third. Weigh the asparagus: 300g of trimmed asparagus are needed. Cut the asparagus into discs.

Bring the water to the boil with some salt, the sugar and butter. Add the asparagus and cook with lid on until tender but not too soft. Pour water away and allow asparagus to drain.

Pre-heat the oven to 140 degrees C. Pour sufficient boiling water into a roasting tin or a large ovenproof dish to give a depth of 2 cm and place on a shelf on the bottom rung of the oven.

Place the asparagus into a tall beaker. Add the cream and purée finely.

Stir the egg yolks well with the milk, sugar and a large pinch of nutmeg. Then add the asparagus cream, pour into 6 small ovenproof ramekins (approx. 150 ml. capacity) or 9 espresso cups (approx. 100 ml. capacity).

Place the crème brûlées in the pre-prepared bain marie and cover the whole thing with aluminium foil. Allow the flans to cook through gently for 30-40 minutes depending on the material and size of the ramekins. Take out, allow to cool down, then chill.

Immediately before serving, sprinkle each ramekin with 1 teaspoon of brown sugar. Briefly caramelise the sugar with the assistance of a mini blowtorch or directly under a very hot oven grill.


Good with marinated strawberries or a strawberry sauce.

The dessert can be prepared in advance the previous evening up to and including point 6.

The great surprise comes at the latest with the dessert course: asparagus sweet! And in the form of a delicate cream caramelised with brown sugar before serving. This best done using a mini blowtorch, which these days you can buy in many specialist cookshops or in the relevant section in well-stocked department stores. In order to caramelise under the grill element, the latter has to be pre-heated on its maximum setting so that the heat is high enough for the sugar to brown quickly and the cream not to be subjected to too much heat.


Per Portion:
383 kCalories, 1602 KJoules, 31g carbohydrates, 7g egg white, 25g fat, 10 ProPointsTM

Annemarie Wildeisen's KOCHEN

Asparagus Crème Brûlée
* incl. VAT, plus shipping