Créme Brulé


02 Dec Créme Brulé

3 cups of cream
1 cup standard Milk
3/4 cup castor sugar
4 egg yellows
1/2 tbs vanilla sugar
2 tbs Raw cane sugar


Preheat the oven to 150°C. Mix cream, milk and sugar in a pot. Let it cook. Whisky the yellows. Pour the cream Milk over the eggs while whisking hard. Add vanilla sugar. Divide the paste into portion ovenwares that hold 1 1/2 cup each. Bake in a water bath in the lower part of the oven for about 60 minutes. The paste is a little loose in the middle, but solidifies when cool. Put the ovenwares with creames in the fridge overnight. When serving: Preheat the oven to “grill”, the highest heat. Sprinkle with raw cane sugar on the brulé and let it Brown in the oven, but let the oven door open until the sugar has melted and browned. Or you can burn with a burner so that the sugar caramelises.

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