Coffola® crème brûlée
QUANTITY
5 ramekins
PREPARATION
30 minutes
REST
12 h
COOKING
30 minutes
INGREDIENTS
- 500 g Coffola® Colombia callets
- 160 g egg yolk (approx. 8 egg yolks)
- 40 g granulated sugar
- 500 g cream with 35% fat content
PREPARATION
- Melt the Coffola® Colombia callets in the microwave until they reach 50°C.
- Heat the cream to 65°C and pour over the egg yolks and granulated sugar.
- Pour the mixture over the melted Coffola® Colombia callets and mix well.
- Fill ramekins with the crème brûlée mixture.
- Bake in the oven for 30 minutes at 90°C.
- Chill for at least 12 hours in the refrigerator.
- Before serving, caramelize the top of the crème brûlée with granulated sugar and a blowtorch.