Instructions

1. Clean the cauliflower, removing the outer leaves. Cut the cauliflower into small florets from the stalk, cutting the larger ones in half. Finely chop the shallots. Squeeze the lemon.

2. Melt 50 g butter in a large pot, sauté the shallots and cauliflower florets in it until lightly coloured. Season with salt and 1 pinch of sugar. Deglaze with the vermouth, reduce and top up with the cream.

3. Cover the cauliflower and cook for 20 minutes until soft. Season with lemon juice 5 minutes before the end of cooking.

4. Puree the cauliflower very finely in a kitchen blender, pass through a fine sieve and let it cool slightly. Add the egg yolks and mix well.

5. Spread the cream on round, heat-resistant moulds. Place the moulds in a deep baking tray and fill the tray with hot water to just below the edge of the moulds. Place the cream in a preheated oven on the 2nd shelf from below for 30 minutes at 130 °C (under heat/circulating air). Then take it out of the oven, let it cool down and put it in the fridge for 2-3 hours until serving.

6. Sprinkle the cream with the brown sugar and caramelise quickly with a crème brûlée distiller until golden brown Then leave to cool for about 1 minute to allow the caramel layer to set.