A quick and easy recipe to create one of the most delicious desserts France has ever invented. Yes, this one has a strong Italian spin, but the inspiration comes from there nonetheless, so give to Caesar what belongs to Caesar.
Ingredients for 4 (small ramekins)
240ml Double Cream
3 Egg Yolks
40g White Sugar plus 1 tablespoon for each ramekin
50g Altalanga Toasted Hazelnuts
Pinch of salt
1 Teaspoon Vanilla
Place the cream, sugar, salt and espresso in a pot on a medium heat. Stir regularly. As soon as it starts boiling, remove from the heat and let cool down.
In a bowl, whisk the egg yolks and vanilla till you get a creamy consistency.
Pour the cream mixture into the egg yolks, slowly, while you keep stirring. This is to avoid cooking the eggs, very important. Heat the oven at 150°C, fill a baking tray with water. Put the mix in the ramekins and then place them in the baking tray.
Bake for 25-30 minutes at bain-marie. Remove from the oven, when completely cooled down dust some white sugar on the surface of the creme brûlée and slowly caramelise with a torch. Crush some delicious Altalanga organic hazelnuts to decorate. Enjoy!