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all recipes
Dessert
Crème Brulee with Tonka bean
Details
15 min
8-10 h
40 min
print
Justina
(Wilhelm Studio)
Ingredients
For about 6 portions
40 g
Rapunzel Christallino cane sugar
4 egg yolk
375 ml cream
125 ml milk
2 pinches
Rapunzel Tonka bean powder
to stew and flare some fine Rapunzel Cristallino cane sugar,2
Details
15 min
8-10 h
40 min
print
Justina
(Wilhelm Studio)
Crème Brulee with Tonka bean
Method
Bring the milk, cream and Tonka powder to a boil and allow to cool. Mix egg yolk and sugar together and add the mixture of milk and cream to the egg mass. Place the resulting cream in fireproof molds and let it solidify on a pad of water (eg casserole dish) in an oven preheated to 150 ° C for 40 minutes (the dough pieces should be approximately halfway in the water). Then put in the refrigerator overnight. Sprinkle with sugar just before serving and caramelise with a burner. Alternatively, barbecue in the oven for a few minutes.
Crème Brulee with Tonka bean
Ingredients
For about 6 portions
40 g
Rapunzel Christallino cane sugar
4 egg yolk
375 ml cream
125 ml milk
2 pinches
Rapunzel Tonka bean powder
to stew and flare some fine Rapunzel Cristallino cane sugar,2
Details
15 min
8-10 h
40 min
print
Justina
(Wilhelm Studio)
Crème Brulee with Tonka bean
Rapunzel Products
Tonka bean, ground
Cristallino cane sugar HAND IN HAND
HAND IN HAND
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