crème brûlée

Name: crème brûlée
Cook time: 1 h 30 min
Total time: 13 h 30 min
Yield: 8
Ingredients: 400 g Whipped cream; 350 ml Milk; 100 g Sugar; 8 TABLESPOONS Sugar; 6 TABLESPOONS Orange liqueur (e.g. Cointreau); 6 Egg yolk (Gr. M); 4 Eggs (Gr. M)

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

Resistance is futile! Once the caramel layer on the cream has broken through, nothing stands in the way of enjoyment

COOK TIME
90 mins

TOTAL TIME
810 mins

Ingredients

Servings: 8

400 g Whipped cream
350 ml Milk
100 g Sugar
8 TABLESPOONS Sugar
6 TABLESPOONS Orange liqueur (e.g. Cointreau)
6 Egg yolk (Gr. M)
4 Eggs (Gr. M)

Directions

1
Bring cream, milk and 100 g sugar to the boil. Whisk orange liqueur, egg yolk and eggs. Mix the hot cream mixture with the eggs while stirring constantly.
2
Place eight moulds (each containing approx. 150 ml) on the fat pan. Pour in egg milk. Push the fat pan into the preheated oven (electric cooker: 125 °C/circulating air: not suitable/gas: see manufacturer). Pour on hot water so that the moulds for 2⁄3 are in water. Cook the cream for about 1 hour. Leave to cool and chill, preferably overnight.
3
For the sugar crust, sprinkle 1 tablespoon of sugar on each and caramelise with a kitchen gas burner or under the hot oven grill until golden brown. Serve with melon salad.