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Crème Brûlée with pink water (or purple)

31110 BAGNERES DE LUCHON
 
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Recipe suggested by Muriel and Xavier Daure of the Auberge des Granges d'Astau

Ingredients for 8 ramekins:

- 9 egg yolks
- 25 cl of milk
- 70 cl of cream
- 5 cl of rose water (house made)
- 150 g of sugar
- Brown sugar to caramelize

PREPARATION:

Preheat oven to 90 °

Meanwhile heat the cream.

Put the egg yolks in a bowl, add the sugar and whisk.

Add milk and stir until sugar is melted.

Stir rose water

Pour the hot cream into the mixture and stir everything.

Pour into ramekins and bake in the ground 20 to 30 minutes. The cream should be taken and quivering.

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31110 BAGNERES DE LUCHON
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  • french
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