Crème brûlée with caramel chocolate
(Created by the CHOCOLATE ACADEMY™ centre in Belgium)
| Ingredients | Preparation |
|---|---|
|
500g
cream
300g full-cream milk vanilla pod |
Bring to the boil |
| 200g Callebaut Callets Caramel | Pour the cream mixture onto the callets, leave to melt then mix. |
|
200g
egg yolks
100g sugar |
Add to the caramel mixture and mix well |
| Pour into 13 heat-resistant cups and place the cups on a tray filled with water. Bake in the oven for one hour (100°C) | |
