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Creme brulee



  • 250 g soy milk 

  • 250 g 35% cream or plant-based cream

  • 85 g of sugar 

  • 11 g of YUMGO Yolk Powder

  • 78 g of water (to hydrate the powder)

  • 11 g rapeseed oil (to hydrate the powder) 


  1. Boil the cream with the milk and vanilla, leave to infuse.

  2. Mix Yumgo Yolk Powder with water and rapeseed oil to rehydrate it.

  3. Mix the rehydrated Yumgo Yolk Powder with the sugar.

  4. Add to the first preparation and bring everything to a boil.

  5. Pour the mixture into small containers.

  6. Bake for 45 minutes to 1 hour in an oven at 100°C.

  7. Keep for 30 minutes at room temperature.

  8. Leave 2 hours in the refrigerator.

  9. Sprinkle the preparations with brown sugar and caramelize with a blowtorch.

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