The traditional crème brûlée, revisited to give your dessert a little taste of pep!
To make it even more delicious, have you ever thought about adding a little white nougat cream?
Ingrédients
- 1 jar of white nougat cream 4 egg yolks 50g white sugar 250 ml full cream 80ml whole milk zest of an orange, a lemon supremes of an orange 20g brown sugar
- 4 egg yolks
- 50g white sugar
- 250 ml full cream
- 80ml whole milk
- zest of an orange, a lemon
- supremes of an orange
- brown sugar
Ce qu’il vous faut
Réalisation
Preheat the oven to 120 ° C.
In a saucepan, heat the milk over low heat along with the orange and lemon zest. Go to a boil.
Beat the yolks and sugar until the mixture turns white. Add the nougat cream and beat again.
Off the heat, add the cream and the egg / sugar / nougat mixture to the boiling milk. Mix and put back on low heat (be careful, the mixture should not boil).
Cut your orange segments into small pieces. At the bottom of each of your individual mussels, place pieces of citrus fruit. Pour the cream over it.
Bake in a bain-marie in the oven at 120 ° C for 1h / 1h30. It is necessary to check the cooking. It’s over when the creams are still very slightly shaky
Let cool. Pour brown sugar over each crème brûlée and caramelize them with a blowtorch or under the grill of your oven.