Crème Brûlée
Ingredients:
- 70g ICRA Crème Brûlée mix
- 250g Milk
- 200g Dairy Cream or Harveys Fine Foods Coconut Cream
Method:
-
Stir the mix into a small part of the milk (about 100 g). Add the remaining milk and the cream, then bring to a light boiling point, while stirring frequently. P
-
our into heat-resistant molds and leave in the refrigerator for 2 hours.
-
Just before serving, sprinkle the surface with brown sugar and caramelize with a flame.
