Bonne Maman crème brulee
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.