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Imprimer

Crème brulée

  • Ingrédients
    0.300 kg de jaune d'œuf
    0.300 kg de sucre
    1 L de lait
    1 L de creme entière (35%)
    3 Gousses de vanille
  • HCCP
    Pocher à la vapeur 92°C ventilation coupée
    ou à air pulse 110°C ventillation coupée

Porter à ébullition le lait,  la moitié du sucre, et les gousses de vanilles fendues et grattées

Mélanger les jaunes et le sucre restant

verser le lait montant sur le mélange jaunes-sucre

remuer

ajouter la crème

Chinoiser

laisser maturer 12 heures au refrigérateur

mouler

pocher

  • Informations complémentaires
    Peut être parfumer à volonté.
    - Thé
    - Epices (tonka...)
    - aromes et plantes