French elegance meets fruit intensity in this crème brûlée with Roucadil Chef prune cream, offering a smooth custard with a caramelized top.
🧑🍳 Recipe
Prep time: 20 min
Bake time: 45 min
Oven: 120 °C
Ingredients
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500 ml heavy cream (30% fat)
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1 vanilla bean
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100 g Roucadil Chef prune cream
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7 egg yolks
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60 g white sugar
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40 g brown sugar
Instructions
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Preheat oven to 120 °C.
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Infuse cream with vanilla pod and seeds, bring to boil.
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Beat egg whites until stiff, fold in cooled cream.
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Divide into 4 ramekins, add prune cream, bake in water bath 45 min.
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Chill for 3h.
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Sprinkle brown sugar, caramelize with torch or grill.
