Crème brulée

Crème brulée


This delicious cream with caramel has a delicate and intense taste. Just waiting to be tried.


For the cream:
2 tbsp Mix C - Mix Pâtisserie
500 ml milk
3 egg yolks
2 tbsp sugar
2 tbsp mascarpone cheese
2 vanilla pods
2 tbsp brown sugar


  • Heat 400 ml of milk together with the sugar and the vanilla pod. Now remove the vanilla pod.
  • In a separate bowl, mix the egg yolks, sieved flour and the remaining milk. Add a little of the warm milk, stir and then add it all to the pan.
  • Bring the crème to the boil while stirring continuously, then strain and allow to cool.
  • Once cooled, combine it with the mascarpone and distribute it among shallow, widebottomed dishes.
  • Dissolve the cane sugar in approx. 2 tbsp water in a pan, heat until it caramelises and then pour over the surface of the crème in the dishes.
  • Serve the dessert immediately. If the sugar has already caramelised, do not place it in the refrigerator to chill.
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