Crème Brûlée

by Abhijeet Sinha

Ingredients:

  • 1 carton of your favorite milkadamia milk
  • 6 egg yolks
  • 60g of flour or 40g of Maizena
  • 200g of sugar
  • To taste: Cinnamon, lemon peels, sugar

Directions:

  1. In a pot away from the heat, whisk the sugar and the yolks until well blend.
  2. Add the flour to the mix a little at a time, stirring continually.
  3. Add the milkadamia to the mix a little at a time.
  4. Optional: Add a lemon peel or cinnamon stick to the mixture. Turn on the heat to medium and stir until thick. Once it thickens, turn off the heat.
  5. Transfer the Crème to individual bowls or one bigger serving place and let it cool. Refrigerate for 2 hours or overnight.
  6. Remove the Crème Brulé from the refrigerator 30 min in advance. Before serving, top with sugar and use a torch to melt the sugar and form a crispy top.
Back to sweets