Recipes

Crème brûlée

Delicious crème brûlée with fruit and crunchy toppings

4-6 people

30 minutes (plus at least 4 hours to set)

  • 250g cream
  • 50g milk
  • 100g sugar
  • 200g Cocovite liquid egg yolk
  • 1 vanilla pod (seeds)

Start by splitting the vanilla pod and scraping out the seeds. Combine the cream, milk, sugar, pasteurized egg yolks, and vanilla seeds in a thermal blender or a saucepan. Heat the mixture while stirring to a temperature of 85°C, without letting it boil. This ensures the mixture thickens properly without curdling. Immediately pour the warm mixture into glasses or dishes and allow it to cool completely. Then place the glasses in the refrigerator for at least 4 hours, preferably overnight, to let the crème set fully.

Before serving, apply a thin layer of sugar on top of the crème. Use a kitchen torch to caramelize the sugar into a crispy layer. Let it cool briefly to harden the caramel. Finish the crème brûlée with fresh fruit, crunchy toppings such as nuts or crumble, a sprig of mint, and optionally an elegant chocolate garnish for a festive presentation.

  • Ensure the sugar layer is not too thick to achieve a beautiful and even caramelized topping.
  • If you don’t have a kitchen torch, you can caramelize the sugar under a broiler, but keep a close eye to prevent burning.

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