Traditional recipes

Creme brulee

Creme brulee

Milk and orange peel are boiled, and when it boils, remove from the heat and remove the orange peel. Leave to cool.

The 200 gr of sugar and water are caramelized and when it gets the color of amber, it is poured into the form.

Eggs, sugar and vanilla are mixed well with 2 forks or with a whisk until smooth (it does not have to froth) then pour the warm milk, little by little.

Place in the preheated oven at 180ÂșC for about 60 minutes, on a double boiler (I covered it with aluminum foil).