Ingredients

Group Crème Brûlée
Ingredient
KG
Weight (%)
Heavy Cream
0.500
100
BAKELS CARAMEL CREAM
0.050
10
Plain Yoghurt
0.500
100
BAKELS FERMDOR SMOKED
0.025
5
Refined Sugar
0.030
6
Egg Yolk
0.100
20
Total Weight: 1.205

Method

How to do it:

1. Simmer heavy cream, yoghurt, sugar, Caramel Cream and Fermdor Smoked.
2. Deposit in 3 ounce ramekins.
3. Bake at 160°C for 30 minutes
4. Let cool.
5. Sprinkle sugar on top, and torch until caramelized.
6. Serve immediately.

Yield

60 g / 20 pieces

Ingredients

Group Crème Brûlée
Ingredient
KG
Weight (%)
Heavy Cream
0.500
100
BAKELS CARAMEL CREAM
0.050
10
Plain Yoghurt
0.500
100
BAKELS FERMDOR SMOKED
0.025
5
Refined Sugar
0.030
6
Egg Yolk
0.100
20
Total Weight: 1.205

Method

How to do it:

1. Simmer heavy cream, yoghurt, sugar, Caramel Cream and Fermdor Smoked.
2. Deposit in 3 ounce ramekins.
3. Bake at 160°C for 30 minutes
4. Let cool.
5. Sprinkle sugar on top, and torch until caramelized.
6. Serve immediately.

Display Conditions

Display Conditions

Room Temperature

Finished Product

Finished Product

Dessert, Sweet Food, Sweet Good

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