The Festival of the Violet is an event that Toulousans look forward to every year. The annual event celebrates this pretty flower in all its forms. Perfumes, candles, sweets, pastries, beauty products… You name it! But do you know the recipe for violet crème brûlée? Michelin-starred chef Michel Sarran, former contestant on Top Chef, adds violet syrup to give this French favorite a touch of local color.
The violet, a flower inextricably linked with the history of Toulouse
Do you know the legend surrounding the violet? As Valentine’s Day approaches, there’s a love story behind this symbol of the Pink City. In the mid-19th century, a Piedmontese soldier in Napoleon III’s army is said to have travelled all the way from Parmes (Italy) to bring the woman he loved a bouquet of violets. She lived in Saint-Jory, north of Toulouse. Now the emblematic flower of our town, violets are available in a variety of products. Our favorite? Violet candy, of course!
Chef Michel Sarran’s recipe for violet crème brûlée
Before embarking on Chef Michel Sarran’s crème brûlée à la violette recipe, there are a few things you need to know. Quick and easy, it takes around 20 minutes to prepare. Also, having a small blowtorch is ideal for caramelizing the sugar. But if you don’t have one, the grill position of your oven will do the trick.
This recipe calls for violet syrup. In Toulouse, you can buy it in boutiques such as Les trésors de Violette or La Maison de la Violette. You’ve got it all, now put on your apron to make this recipe from the book “Un chef dans ma cuisine – Marmiton invites Michel Sarran”.
Ingredients:
- 30 cl whole milk
- 80 g liquid cream
- 60 g caster sugar
- 4 g pectin
- 6 egg yolks (save the whites for chocolate mousse)
- 4 tablespoons violet syrup
- Powdered sugar for caramelizing
- Crystallized violets for decoration
To prepare
- Start by mixing the 60 grams of sugar with the 4 grams of pectin.
- In a saucepan, heat the 30 cl milk and 80 grams cream. Add the sugar/pectin mixture and bring to the boil, stirring constantly.
- Remove from the heat and stir in the 6 egg yolks and 4 tablespoons violet syrup. Once done, pour the cream into ramekins and chill for around twenty minutes.
- Once the cream has cooled, you can sprinkle them with enough sugar to cover the entire surface of the ramekin. You can then caramelize them with your small blowtorch or with your very hot oven on the grill setting. Your crèmes brûlées are ready! Now all you have to do is add your crystallized violets to decorate your dessert!
If you’d like to cook other specialties from Toulouse or the South-West, have a look at Cyril Lignac’s recipe for Fénétra cake and apple croustade.