Crème Brûlée

IMG_1949

 

Ingredients: Quantity
Egg yolk 55 gm
Fresh cream 100 gm
Milk 50 gm
Sugar 30 gm
Vanilla Essence Few drops

Pistachio Paste                                        15 gm

 

Method:

 Mix sugar, egg yolk, pistachio paste and vanilla essence.

  1. Gently heat fresh cream & milk together, do not boil.
  2. Pour heated cream on sugar & egg mixture while continuously mixing.
  3. Strain into ramekins and bake at 100˚C for 1 to1:30 hour, until firm in the centre.

Aziz Rajab

Chef Aziz is a professional chef, trainer & passionate Saucier, who completed his training at the Escoffier Hotel School in Nairobi. He has not only achieved a tall order of success in his career as chef in the Hospitality Industry but also managed to touch the lives of keen learners as a Chef trainer. He believes perfection is attainable and makes sure its at the heart of his cooking, leading him to have a sharp eye for detail. The Kitchen is his home as his comfort with food transcends onto the plate.

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