Ice Cider Crème Brûlée - Domaine Lafrance

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Ice Cider Crème Brûlée

PREPARATION : 20 MINUTES

TEMPS DE CUISSON : 50 to 60 MINUTES

PORTIONS : 6 ramekins

INGRÉDIENTS

200 ml milk
300 ml heavy cream
10 egg yolks
85 g granulated sugar
150 g Domaine Lafrance Cuvée spéciale ice cider

PREPARATION

Bring the milk, cream and half of the sugar to a boil.
Beat egg yolks and remaining sugar with an electric beater.
Pour hot milk and cream mix over the yolks and mix well.
Let cool a little before adding the cider.
Pour in ramekins and fill almost to the top.
Place ramekins in a high-sided cake pan.
Pour water in cake pan until it reaches the ramekins halfway, in order to make a double boiler.
Bake in an oven heated to 150 °C to 160 °C for 50 to 60 minutes.
Take the ramekins out of the double boiler and cool in the fridge for at least 4 hours.
Sprinkle the tops with granulated sugar and caramelize with a torch.

Serve immediately. Bon appétit!

* Delicious served with ice cider

«DOMAINE LAFRANCE CUVÉE SPÉCIALE».