Crème Brûlée
Ospite
Hotel Tannenhof
Alpendorf 3, Sankt Johann im Pongau
Dettagli
Ingredients
- 250 g heavy cream
- 80 g milk
- vanilla extract
- 45 g sugar
- 70 g egg yolks
- Brown sugar for caramelizing
Preparation
Bring the cream, milk, vanilla extract, and sugar to a boil together. Slowly pour the hot mixture into the egg yolks, stirring constantly.
Pour the mixture into small ramekins or coffee cups and bake in the oven at 95 °C for about 1 hour.
Then let cool completely and chill.
Before serving, sprinkle with brown sugar and caramelize with a kitchen torch until an even layer of caramel forms.
Team
