CREME BRULEE BY DAVID DEVANT

Level: Medium

Total preparation time: 4 hours

 

Materials needed:

A container

A plunger strainer

A saucepan

For 5 individual crèmes brûlées (140 gr)
 
Ingredients
  • Plant based milk 250 gr

  • Plant based cream 250 gr

  • Sugar 85 gr

  • YUMGO Yolk 100 gr

  • Vanilla pod

  • Brown sugar

 

Preparation
  • Heat the cream and milk until boiling and add the vanilla to infuse

  • In a container, put YUMGO Yolk to which you must add the sugar then mix

  • Add it to the preparation to bring everything to a boil

  • Using a chinois à piston pour the preparation into small containers

  • Bake 45 minutes to 1 hour in an oven at 100 ° c

  • Keep for 30 minutes at room temperature

  • Leave for 2 hours in the refrigerator

  • The cream is ready when the preparation no longer moves in its center

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

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