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Cooking with Señor Arpakasso! Today we make Vanilla and Raspberry Crème Brûlée! Enjoy!

Serves 3-5
Prepared on ramekins or coffee cups
Blowtorch

Ingredients:
600ml pure cream
86g caster sugar
144g egg yolks
1 vanilla pod
Raspberries

Make sure cream is boiled before you mix it with the eggs.
Be careful not to spill the brulee mix into the tray when you put them in the oven.
Bake at 110°C for 1 hour+ for larger ramekins, or 120°C for 40 minutes for smaller ramekins, depending on your oven.
Leave for longer if mix is too liquid.
Leave for 2-3 hours in fridge to cool before serving!

Voice: MC Armando

Music
Brandenburg Concerto No. 4 in G, Movement I (Allegro), BWV 1049 by Incompetech
http://incompetech.com/music/royalty-...
Used under Creative Commons 3.0
http://creativecommons.org/licenses/b...

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