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For 8 individual crème brûlées
  • 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
  • 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.
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