Advocaat Crème-brûlée

Name: Advocaat Crème-brûlée
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 200 g Whipped cream; 5 TABLESPOONS Milk; 2 fresh eggs + 3 fresh egg yolks (size M); 75 g + 6-12 tablespoons sugar; 200 ml Egg liqueur

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

200 g Whipped cream
5 TABLESPOONS Milk
2 fresh eggs + 3 fresh egg yolks (size M)
75 g + 6-12 tablespoons sugar
200 ml Egg liqueur

Directions

1
Whipped cream, milk, eggs, egg yolk, 75 g sugar and egg liqueur. Preheat the oven (electric cooker: 125 °C/circulating air: 100 °C/gas: see manufacturer) and place six flat ovenproof tins (approx. 12 cm Ø; approx. 150 ml content) in a fat pan (deep baking tray).
2
Pour the advocaat cream into the moulds.
3
Push the fat pan into the hot oven. Pour so much hot water into the fat pan that the moulds for approx. 2⁄3 are in the water. Allow to set for 50-60 minutes. Remove the ramekins from the fat pan, let them cool down and let them rest for at least 50-60 minutes.
4
Five hours, preferably overnight, chill.
5
Sprinkle each crème brûlée evenly with 1 tablespoon of sugar. Caramelize with a kitchen gas burner until golden brown. If you would like a thicker layer of caramel, repeat the process with 1 tbsp. sugar each time.