CRÈME BRULÉE

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INGREDIENTS

For 8 individual crème brûlées

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• 250g of almond milk

• 250g of almond or soy cream

• 85g of sugar

• 100 g of YUMGO Yolk

• 1 vanilla pod

• Brown sugar for caramelization

 

RECIPE

• In a saucepan, heat the cream and milk until boiling and add the vanilla pod to infuse.

• In a bowl, put the YUMGO Yolk with the sugar and mix.

• Add to the saucepan and bring everything to a boil.

• Using a piston funnel, pour the preparation into small containers.

• Bake for 45 minutes to 1 hour at 100°C.

• Keep for 30 minutes at room temperature then place in the refrigerator for 2 hours.
  The cream is ready when the preparation no longer moves in the middle.

• Sprinkle the preparations with brown sugar then caramelize with a blowtorch.