Classic Crème Brûlée with the SPICY MAPLE SUGAR MCHEF

  • 500 ml (2 cups) of heavy cream
  • 4 egg yolks + 1 whole egg, beaten
  • 250 ml (1 cup) of granulated white sugar
  • 15 ml (1 tbsp) of natural vanilla essence bourbon
  • 30 ml (2 tbsp) SPICY MAPLE SUGAR MCHEF
  1. Prepare four ramekins and place on a baking pan. Place oven rack in center of the oven and preheat oven to 350 °F (180 °C).
  2. Heat water in a kettle.
  3. In a saucepan, heat the cream in a pot over medium-high heat and bring to a boil. Then, lower the heat and let it simmer a minute. Turn off the heat and set aside.
  4. In a shallow bowl, whisk or use a mixer to cream the egg yolk, and then add the sugar and vanilla. Whip for 45 seconds. 5. Pour the cream slowly while whisking.
  5. Pour the liquid into the ramekins and pour boiling water around the ramekins so the creams may cook in a bain-marie.
  6. Bake for 35-40 minutes while depending on the intensity of your oven.
  7. Cool thirty minutes, then add sugar mixed with the SPICY MAPLE SUGAR MCHEF over the creams. Using a blowtorch, burn cream and serve!
Produits utilisés