Recipe Assortment of crèmes brûlées

To prepare this dish

Ingredient list

Plain Crème Brûlée

1 liter Crème Brûlée Bourbon Vanilla
100 g brown sugar

Crema Catalana

1 liter Crème Brûlée Bourbon Vanilla
1 lime
4 g cinnamon
100 g brown sugar

Orange blossom and rum crème brûlée

1 liter Crème Brûlée Bourbon Vanilla
30 g rum
A few drops of orange blossom
100 g brown sugar

Elle & Vire products used

Crème Brûlée Bourbon Vanilla

The recipe,
step by step

1. 1

   Plain Crème Brûlée

   For a plain crème brûlée, pour a third of the crème brûlée mixture in a saucepan and bring to the boil. Pour into a piston funnel and dispense straight away. Leave to cool at room temperature for 20 to 30 minutes before putting in the fridge for 2h.
2. 2

   Crema Catalana

   For the crema catalana, bring another third of the mixture to the boil. Take off the heat, add the lime zest, a pinch of cinnamon and mix. Pour into a piston funnel and dispense straight away. Leave to cool at room temperature for 20 to 30 minutes before putting in the fridge for 2h.
3. 3

   Orange blossom and rum crème brûlée

   For the orange blossom and rum crème brûlée, bring the remaining third of the mixture to the boil. Take off the heat, add the orange blossom and rum and mix. Pour into a piston funnel and dispense straight away. Leave to cool at room temperature for 20 to 30 minutes before putting in the fridge for 2h. 
4. 4

   Assembly

   Sprinkle with brown sugar and caramelise with a blowtorch.

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