advocaat-cream brûlée

Name: advocaat-cream brûlée
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 200 g Whipped cream; 5 TABLESPOONS Milk; 75 g Sugar; 1 package (8 g) Caramel Vanillin Sugar; 3 Egg yolk (size M); 2 Eggs (size M); 200 ml Egg liqueur; 4 TABLESPOONS demerara sugar; 7-10 Tbsp Picture 02 + 03:; 8 fresh mango slices to decorate

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

200 g Whipped cream
5 TABLESPOONS Milk
75 g Sugar
1 package (8 g) Caramel Vanillin Sugar
3 Egg yolk (size M)
2 Eggs (size M)
200 ml Egg liqueur
4 TABLESPOONS demerara sugar
7-10 Tbsp Picture 02 + 03:
8 fresh mango slices to decorate

Directions

1
Heat the cream, milk, sugar and caramel vanilla sugar in a pot while stirring
2
Whisk yolks and eggs. Stir in the hot cream mixture bit by bit. Then add the egg liqueur while stirring
3
Pour cream through a fine sieve. Place 4 flat ovenproof moulds (approx. 14 cm Ø, 200 ml capacity) on a fat pan (32 x 39 cm Ø). Spread the cream into the ramekins and place them on the fat pan in the preheated oven (electric range: 125 °C/ convection oven: not suitable/ gas: level 1). Pour on hot water so that approx. 2/3 of the moulds are in water. Let the cream set for 50-60 minutes
4
Remove the ramekins from the fat pan, allow to cool and chill for several hours, preferably overnight
5
Sprinkle each crème brûlée with 1 tablespoon of brown sugar. Caramelise with a gas burner until golden brown
6
Picture 02 + 03: Decorate with mango columns
7
Waiting time approx. 12 hours