Baked crème brûlée prepared with fresh eggs. Bonne Maman desserts are prepared with fresh and natural ingredients, using traditional recipes passed down through generations of French kitchens.
Fresh Cream (38%), Fresh Whole Milk, Fresh Eggs (15%), Sugar, Topping: Caramelising Sugar
Preparation & Storage
- To serve the Crème Brûlée, shake the caramelising sugar from the enclosed sachet evenly over the top of the dessert and serve. Alternatively, for a traditional grilled toping, sprinkle your own brown sugar over the top and place under a preheated grill. Grill for a few minutes until bubbling. Allow to cool and enjoy!Home-baking the Bonne Maman wayMakes 10 ramekinsBeat together 2 whole eggs and 4 egg yolks with 160g caster sugar. Heat together 500ml whole milk and 500ml double cream, then slowly pour this into the egg mixture and stir gently to a smooth consistency.Divide the egg and milk mixture evenly between 10 ramekins, then cook in a bain-marie at 180°C for 1 hour. Leave to cool. Sprinkle with soft brown sugar, then place under a preheated grill for a few minutes until bubbling.Serve chilled.Crème Brûlée
Keep refrigerated. Not suitable for home freezing.
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