Creme Brulee

Creme Brulee
For the cream:
  • 8 egg yolks
  • 1/2 cup of sugar
  • 2 cups CREMIO for whipping
  • 1 teaspoon of vanilla 
For the caramel crust:
  • 8 tablespoons of sugar

 
The egg yolks and sugar are beaten very well. To them is added the preheated CREMIO for whipping, which must be removed from the heat just before boiling and poured carefully into the yolk mixture while stirring. Finally, add the vanilla. The resulting mixture is poured into small ceramic bowls. The bowls with the cream are baked in a water bath in a preheated oven at 170-180°C for 45 min., i.e. until a light pink tan. Then the bowls are removed from the oven and left to cool slightly. Each serving is sprinkled with 1 tablespoon of sugar and smoothed. The bowls are placed back in the oven, but baked using only the upper coil at highest temperature for a few minutes until the sugar has melted and caramelized. The cream is removed from the oven and allowed to cool.

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