Food History: Crème Brulée

French versions of the dessert crème brulée has always been a simple combination of cream, egg yolk, sugar and vanilla, topped with a disc of hardened caramel which needs to be cracked through to access the dessert.

Crème brûlée is a great example of simple, classical cooking. It is memorable, delicate and yet simple to prepare. Alto mar offer you an infusion with lemongrass which gives an unusual aromatic touch.

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