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001 - The crême brûlée (September 2014)

Ingredients: 10 Egg yolks – 200g Sugar – 1L Single crème – 1 Vanilla pod – 50g Brown sugar

Mix the egg yolks with the sugar, without creating a mousse like texture.

Heat the cream with the vanilla.

Pour the cream mixture onto the eggs and sugar.

Pour into ramekins.

Cook in the oven for 45 minutes at 95°c or TH3

Leave to cool.

Sprinkle with brown sugar and heat to melt the sugar.

The Chef of restaurant la Renaissance of château le Verdoyer wishes you a "Bon Appétit"!

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