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Cacao Barry Chocolate Crème Brûlée

Cacao Barry Chocolate Crème Brûlée



  • Heat the Milk. While heating, mix together the sugar and pectin. Once the milk is heated, as the mix of these two ingredients.
  • Add the egg yolks to the mixture, and mix in for a homogeneous consistency.
  • Pour the mixture over the Mi-Amère. Let this melt for 2 minutes, and then mix together.
  • Pour 120 g of the preparation in ramekins and refrigerate for at least 4 hours.
    Before serving, sprinkle a mix of sugar/brown sugar and caramelize with a torch.

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