Compering For Annual Function

cream to brown

recipe creamy, smooth and tasty I found on Sucrissime , Bergamot's blog which had itself found in Mijo.

For 4 ramekins format "creme brulee:

3 egg yolks

33cl single cream (liquid, 15% fat)

100g chestnut puree (I used chestnut) brown sugar 75g

(40g for me, the cream is already sweet)

a little vanilla (pods powder)

the Mixer chestnut puree with half the cream. Stir in egg yolks, sugar and remaining cream. Whisk briskly.

Pour into four ramekins dishes.

Bake 20-30 minutes at 150 ° C (water bath) until the edge of the cream begins to bubble slightly.

Remove from oven, let cool, then refrigerate.

It can also sprinkle with brown sugar and passing them to the grill to make crème brûlée.

A dessert now essential in my best of!