Ingredients
For 6 persons:
Preparation: 10 min Cooking: 20 to 25 min
With chicory:
200g of milk
10g of chicory
6 egg yolks
40g of sugar
200g organic liquid cream
Vanilla flavor :
200g of milk
1 teaspoon of vanilla in grains
6 egg yolks
20g of sugar
200g organic liquid cream
The dessert of Marc Veyrat: Revisited small pots of crèmes brûlées
Let’s give our cupboards a Spring touch! Chef Marc Veyrat has teamed up with the brand Le Jardin d’Orante to elaborated delicious organic products. Stewed fruit/biscuits, salad sauces or aromatic oils: new savors with healthy products!
And for your seasonal meals, the chef gives us his revisited recipe for crème brûlée.
In 2 pans, boil and milk and the vanilla as well as the milk and the chicory. Whip until whitening the egg yolks with the sugars in 2 different bowls. Pour the boiling milk on the eggs and whip briskly. Add the cream in each one and mix.
Divide into 12 pots of yogurt. Place them in a double boiler bain-marie and cover with aluminum foil. Bake 20 to 25 minutes in an oven at 160°C. Let cool and keep in the fridge until ready to serve.
Hot tip: this week, try and win one of the 3 sugar/salty baskets by Le Jardin d’Orante.
This is sure to put some real sunshine in your next picnic.