CRÈME BRULEE

Ingredients:

6 egg yolks, room temperature

1/2 cup (100g) sugar
1 1/2 tsp (7g) vanilla extract
2 cups (500g) whipping cream (35% fat)
4 tbsp (60g) sugar, for caramelizing the top

Procedure:

1. Preheat oven to 300F (150C).

2. In a medium bowl, whisk together the egg yolks with sugar and vanilla until thick, creamy and
pale yellow colored.
3. Place the cream into a saucepan and heat until just begins to boil at the edges. Pour little at a
time over egg yolks mixture while stirring continuously.
4. Place 4 (8oz-220g) ramekins into a larger pan. For easier pouring transfer the mixture into a
pitcher. Pour the mixture evenly into the ramekins. Place on the even rack and pour hot
water into the pan until halfway up the sides of the ramekins.
5. Bake for about 30-35 minutes until set and trembling into the center.
6. Remove the ramekins from the hot water and let cool at room temperature. Refrigerate for at
least 2 hours or overnight.
7. Before serving spread 1 tbsp (15g) sugar on top of each ramekin. Use a torch to melt the sugar
and create a crispy crust.
8. Let it set for about 5 minutes before serving.

NUTELLA ICE CREAM

Ingredients:

600ml of Whipping Cream (any cream suitable for whipping)

1 Teaspoon of Vanilla Extract
1/2 a Can of Sweetened Condensed Milk (about 200g)
1 Cup of Nutella (Chocolate Hazelnut Spread)

Preparation Time: About 10 minutes

Freezing Time: About 3 to 6 hours approx.

MAKES APPROX. 1.5 LITRES OF ICE CREAM

MANGO PANACOTTA