Skyr brulée

Ages ago I promised to find a recipe for skyr brulée – well I finally found one!

The recipe comes from a chef: Steinar Þór Þorfinnsson of the restaurant Einar Ben.

I haven’t tested it, but here goes:

Skyr- and white chocolate crème brulée with blueberry schnapps

Skyr-crème brulée:
100 g cream
100 g pure skyr

40 g egg yolk
40 g sugar
80 g white chocolate
The juice of 1/2 lime
1 vanilla pod

Split the vanilla pod lengthwise and put in a saucepan with the cream. Bring to the boil, remove from the heat and add the skyr.

Melt the chocolate in a double boiler and add to the warm skyr mixture.

Stir together the egg yolk and sugar and add to the skyr mixture along with the lime juice. Put into crème brulée ramekins and bake in a water bath at 120 °C for 30 minutes. Cool.

Sprinkle with demerara sugar and melt the sugar with a crème brulée torch.

P.S.
Before making this, please take a look at the review in the comment.

Blueberry schnapps:
125 g puréed blueberries
500 ml water
125 g sugar
0,5 dl vodka

Cook together the sugar, water and blueberry purée untilt he sugar is melted and syrup is slightly thickened. Cool and add the vodka. Freeze. Just before serving, purée the frozen schnapps in a blender to a slusky consistency and serve on the side with the brulée.

Comments

Anonymous said…
I tried this recipe since we just got back from Iceland. We had skyr creme brûlée at Silfur on a previous visit to Iceland and it was delicious. This version was different. I used a kitchen scale (accurate to within 2 grams) to weigh out the ingredients. I baked it at 300 degrees F in a water bath in the oven, but I had to bake it for 40 minutes. The lime juice was unusual and made it a bit too liquid. It was creamy but a little more liquid-y than other creme brulees I have made. The vanilla seeds looked like dark specks in the creme brûlée - next time I would use vanilla extract. Overall it was ok, but not great, and I would not make it again. Some of our guests didn't finish it (I made a double recipe, which made eight). I would stick to a more traditional creme brûlée recipe, unless I can find a version of one of the great skyr creme brulees we had in Iceland.
November 25, 2011 3:59 pm
Bibliophile said…
Anonymous, thank you very much for your review. I will keep the recipe up, in case anyone else wants to try it, but I'll continue to be on the lookout for more skyr brulee recipes to post.
November 26, 2011 12:12 pm
Anonymous said…
Thanks for posting my review! Maybe someone else will have better luck with this recipe. It was a bit too lime-y for me, but it wasn't bad. I will have to try some of the other recipes you have posted - they look great!
November 28, 2011 3:47 am
From Wolfhound to Wayfarer said…
I'm going to give it a try with drained yogurt and see how it goes. I think the lime is probably key (no pun intended), to keep the base flavor from trending in the direction of a cheese cake.
January 10, 2012 5:00 pm
roxanestoner said…
Using lime zest instead of juice would make it flavorful without making it liquidy. You could also use mandarin zest for a softer taste. Just a thought.
I am going to try the recipe for my book club, we will be discussing "Burial Rites" by Hannah Kent.
April 23, 2014 10:02 pm
Bibliophile said…
I think you might be right about the zest. It would certainly make it less liquid.

I think the original recipe was probably based on really thick* skyr that didn't have any milk added, whereas most types available in supermarkets already have at least some milk added. I'm not sure but maybe the all skyr available abroad has added milk?

*When I was little, you could buy skyr that so thick that it was sold wrapped in wax paper, rather than in tubs.
April 23, 2014 10:52 pm
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