Caramilk Crème Brulee
- 3 eggs
- 3 yellows
- 70 g. sugar
- 125 ml of milk
- 375 ml of cream
- 15 ml vanilla
- 1 CARAMILK
- Sugar for caramelization
Method :
1. Beat the sugar, eggs and vanilla until pale, mixing with a whisk. Do not foam.
2. Bring milk and cream to a boil, pour over eggs while stirring. Mix well with a whisk. Refrigerate until cold. Skim.
3. In crème brûlée molds, place a few cubes of CARAMILK. Pour the crème brûlée mixture on top. The mixture should cover the chocolate.
4. Bake in a bain-marie at 275 for about 1 hour or until the mixture sets. Cool.
5. Sprinkle the creams with sugar and caramelize with a torch.
