Vanilla Crème Brûlée


  1. Preheat your oven to 225 F
  2. Beat the egg yolks with the 100 grs of sugar until the mix gets white and fluffy
  3. In a small saucepan pour the heavy cream and the Duo Penotti Hazelnut & Vanilla Spread. Use a whisk to incorporate and to beat in medium-low fire until it gets warm (do not let the cream get to a boiling point).
  4. Add a tbs of the heavy cream to the egg mix, and whisk until blended. Add the rest of the heavy cream mix to the eggs, and beat energetically, we don’t want to cook the eggs.
  5. Add the mix to the ramekins and bake in the oven for 50 minutes
  6. Once the Creme is cooled, it’s time to make it brûlée! First, sprinkle some of the additional sugar over your dessert
  7. Then caramelize the sugar by using a culinary torch or the upper grill of your oven (take this one to 450F). You want to melt the sugar and to caramelize it
  8. Once the caramel is a light brown it is READY!


  • 5 egg yolks
  • 3 tbs Duo Penotti Hazelnut & Vanilla Spread
  • 100g sugar
  • 250g heavy cream
  • additional sugar to caramelize

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