Advocaat Crème-brûlée

Name: Advocaat Crème-brûlée
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 200 g Whipped cream; 5 TABLESPOONS Milk; 75 g Sugar; 1 package (8 g) Caramel Vanillin Sugar; 3 egg yolk + 2 eggs (size M); 200 ml Egg liqueur; 4 TABLESPOONS demerara sugar; 8 Mango slices to decorate

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

200 g Whipped cream
5 TABLESPOONS Milk
75 g Sugar
1 package (8 g) Caramel Vanillin Sugar
3 egg yolk + 2 eggs (size M)
200 ml Egg liqueur
4 TABLESPOONS demerara sugar
8 Mango slices to decorate

Directions

1
Heat the cream, milk, sugar and caramel vanilla sugar while stirring. Whisk the egg yolks and eggs. Gradually add the hot cream, then the liqueur. Pour through a fine sieve.
2
Place four ovenproof flat moulds (approx. 14 cm Ø; 200 ml capacity) on a fat pan. Spread egg cream in them. Place in the preheated oven (electric cooker: 125 °C/circulating air: 100 °C/gas: level 1).
3
Pour on boiling water until the moulds for approx. 2⁄3 are in water. Leave to stand for 50-60 minutes. Leave to cool, chill overnight.
4
Sprinkle the advocaat cream with 1 tablespoon of brown sugar each. Caramelize with a kitchen gas burner until golden brown and decorate with mango wedges.