Crème Brûlée with Waffle Crumble
A classic crème brûlée with a crunchy topping made from crushed ROSHEN waffles, perfect for an elegant homemade dessert.
Ingredients
- Waffles with hazelnut filling ROSHEN 6 pcs
- Heavy cream 35% 300 ml
- Milk 200 ml
- Eggs 3 pcs
- Sugar 80 g
- Vanilla 0.5 tsp
We add only what we sell. The rest is up to you.
Method
- Heat the cream and milk together until hot, but do not bring to a boil.
- Whisk the yolks with half the sugar until light and pale.
- Slowly pour the hot mixture into the eggs, stirring constantly.
- Add vanilla and strain the cream through a sieve.
- Pour the cream into crème brûlée dishes.
- Place the dishes in a water bath and bake for 15 minutes at 160°C.
- Cool the cream and top with crushed waffle before serving.
