Ingredients
For the cream:
500 g Quescrem Original
750 g milk
250 g egg yolks
125 g sugar
23 g corn starch
1 pc cinnamon stick
1 pc lemon peel
For the caramelization:
100 g sugar
Tip
By adding Quescrem Original to this Créme Brûlée, we give this classic dessert an original touch of flavor and a great creaminess.
Preparation
1
Boil the milk with the cinnamon stick and the lemon rind. Cover and allow to infuse for 10 minutes. Strain.
2
Mix the sugar and corn starch and add the egg yolks. Stir until a homogeneous mixture is obtained and gradually incorporate the cream cheese.
3
Pour the hot milk over the previous mixture and place over medium-low heat until the mixture returns to a boil. Pour into individual casseroles and let cool uncovered.
4
Once cool, sprinkle the surface with sugar and burn with a blowtorch or metal burner.
