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Crème brulee is a sweet custard made mainly with cream, eggs and sugar. I decided to replace the whipping cream with Cacique Crema Mexicana and create a delicate dessert as a perfect ending to a holiday feast this year. All it takes are a few ingredients. If you don’t have access to a kitchen torch, don’t fret. Just place your crema brulees with a sprinkle of sugar in the broiler for a few minutes until sugar has caramelized and darkened in color. Top them with your favorite berry and enjoy this simple but elegant dessert at your next dinner party.
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Crema BrûléeServes 4
Prep Time: 10 minutes
Cook Time: 40 minutes + cooling time
- 6 egg yolks, lightly beaten
- 1 container Cacique Crema Mexicana
- 1/3 cup granulated sugar
- 1 teaspoon vanilla
- Boiling water
- 8 teaspoons granulated sugar, separated
- sliced strawberries for garnish
- Preheat oven to 350° F. Place 4 (6-ounce) ceramic ramekins in a 13x9 pan. In a large bowl, combine Crema Mexicana, sugar, vanilla and beaten eggs. Whisk until all ingredients are combined.
- Carefully pour crema mixture evenly into ramekins. Place pan with ramekins in oven. Carefully pour in boiling water approximately two-thirds of the height of the ramekins.
- Bake for 40 to minutes or until tips are golden brown and sides are set. Center will be soft and jiggly. Carefully remove ramekins from pan with tongs and let cool completely on a cooling rack. Cover each ramekin tightly with plastic wrap and refrigerate for 4 to 10 hours.
- Remove from refrigerator, sprinkle each crema brulee top with 2 teaspoons sugar. Carefully caramelize sugar with kitchen torch until sugar is melted and is light golden brown in color. Garnish with sliced strawberries and serve.