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Creme brulee

Creme brulee

The forms are being prepared. I used aluminum, small.

Put 100g of sugar to melt, over medium heat, until golden-brown.

While it is hot, take it with a spoon and put it in the form.

Beat the eggs with the remaining sugar (80g) and vanilla sugar until they become foam. Add warm milk in a thin line and mix.

We pour in each form, milk composition with eggs. We put the forms in the tray, where we will add water, until it reaches almost half of them. To make a bain marie.

Put the tray in the oven at 180ºC - 40min until lightly browned on top and the composition hardens a little.

It will tremble like a cold. Remove the molds from the oven and let them cool.

To combine the dumplings, we put them in the fridge for a few hours.

Using a knife, cut the edges and turn the cake over on a plate.

It can be garnished with whipped cream and seasoned with ice cream.

Good appetite!