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.