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Crème Brulée




4 Yellow of the egg

1 teaspoon of pure tahiti vanilla powder

40cl fresh cream

80grs brown sugar



Beat in the whip the sugar, the yellow of egg and the powder of vanilla of Tahiti until bleaching.

Incorporate the cream and mix. Pour the preparation into 4 dishes for cheese-tophet dish individual rather wide.

To put in bain marie during 45 minutes in an oven preheated in 120 °c.

After cooling, strew with the brown sugar on the surface of the crème brûlée and brown in the oven (position steakhouse) up to caramelization of the sugar.

Serve immediately.