Proust Crème Brûlée

A greedy twist of the famous french dessert.

Associated products 1883 French Madeleine Syrup

Ingredients

    10cl 1883 Madeleine syrup
    5 egg yolk
    50cl single cream

preparation

    Mix egg yolk and syrup and beat it hard until smooth.
    Add slowly the single cream and mix well.
    Pour it in 4 toddy pot and bake it in an oven during one hour at 100°C.
    Let it cool and caramelize with brown sugar.

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