quescrem receta cheese brulee


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


By adding Quescrem Original to this Créme Brûlée, we give this classic dessert an original touch of flavor and a great creaminess.



Boil the milk with the cinnamon stick and the lemon rind. Cover and allow to infuse for 10 minutes. Strain.


Mix the sugar and corn starch and add the egg yolks. Stir until a homogeneous mixture is obtained and gradually incorporate the cream cheese.


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.


Once cool, sprinkle the surface with sugar and burn with a blowtorch or metal burner.

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