Espresso crème brûlée

In a bowl, whisk 3 egg yolks, 2 tablespoons espresso, 2 tablespoons sugar and a pinch of salt nicely. Meanwhile, boil 1/2 cup raw cream and 1/4 cup milk in a saucepan. Add the egg mixture very slowly and carefully to the simmering mixture. Continue to cook the mixture over a low heat for a while. After about 5-6 minutes, add 150 grams of white chocolate and stir until the chocolates melt. Pour the mixture into 4 dessert bowls and take to the freezer. Rest in the freezer for 45-50 minutes and then enjoy! If you want to get a more caramelized taste, you can add 1 teaspoon of sugar on each bowl and cook it high for 5-10 minutes to obtain a caramelized layer.

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