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)

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