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Before starting this Seafood Crème Brûlée recipe, make sure you have organised all the necessary ingredients.
Pour the seafood fumet in a saucepan and bring to a boil...
... then reduce until there is only 175 grams left.
Add the veal stock.
Reduce again until you end up with 150 grams of preparation.
Pour the reduced juice into the blender...
... add 60g of butter...
... and process finely.
Add the cold whipping cream...
... the cold milk...
... the beaten whole eggs...
... and the beaten egg yolks.
Process and season to taste.
Pass the preparation through a chinois with metal mesh or a fine sieve.
Using a funnel dispenser, fill crème brûlée ramekins with the preparation.
Place the ramekins into a baking dish...
... and cook at 100°C (gas 1/4) between 40 minutes and 1 hour.
In the meantime, cook the cockles. Beforehand, clean and soak in salted water to remove the sand. Add the white wine...
... thyme, bay leaves, 1/2 garlic clove crushed and pepper.
Cover the saucepan with a lid and cook for 5 minutes. The cockles are ready when opened. Set aside to cool.
Wait for the crème brûlée to cool down and sprinkle some brown sugar on the surface.
Caramelize the surface with a blow torch. This operation should be done at the last minute before serving.
Arrange a couple of cockles on the surface of each crème brûlée. Decorate each crème brûlée with an edible flower. Serve immediately. This recipe is delicious served warm or cold.
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