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RECIPE OF THE MONTH
There are many recipes for Crème Brulée, some have half milk and half cream, some have more yolks, This is my favorite one for a rich texture finish.
Makes 6 ramekins
500ml cream - Vanilla seeds scrapped from the Pod
5 eggyolks
2 eggs
100g sugar
Lemon Zest
Caster Sugar
Bring the Cream and vanilla to the boil.
Wisk together the yolks, eggs and sugar
Pour in, the boiling cream and pass thru fine strainer.
Add the lemon Zest.
Pour Into individual Ramekins
Bake in a Bain Marie for 35mn at 160C, until the centre is just set.
Cool down, spread brown or caster sugar and caramelize with a blow torch until golden brown but not actually burnt.
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Creation 'n' Care by: VARR TECHNOLOGIES
MENU
SPECIAL EVENTS
RECIPE OF THE MONTH
Crème Brulée
There are many recipes for Crème Brulée, some have half milk and half cream, some have more yolks, This is my favorite one for a rich texture finish.
Makes 6 ramekins
500ml cream - Vanilla seeds scrapped from the Pod
5 eggyolks
2 eggs
100g sugar
Lemon Zest
Caster Sugar
Bring the Cream and vanilla to the boil.
Wisk together the yolks, eggs and sugar
Pour in, the boiling cream and pass thru fine strainer.
Add the lemon Zest.
Pour Into individual Ramekins
Bake in a Bain Marie for 35mn at 160C, until the centre is just set.
Cool down, spread brown or caster sugar and caramelize with a blow torch until golden brown but not actually burnt.
Follow us on FaceBook