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Sugarlyte Créme Brulee

Ingredients
  

  • 500 ml Heavy Cream
  • 43 g PEOTRACO SUGARLYTE
  • 5 ml Vanilla Extract or 1 Vanilla Pod
  • 3 pcs Egg Yolks
  • 12 g PEOTRACO SUGARLYTE

Brulee Sugar

  • 50 g PEOTRACO MUSCOVADO SUGAR

Toppings

  • ½ cup PEOTRACO BAKER’S MATE INSTANT WHIPPING CREAM POWDER
  • ¼ cup icy cold water
  • Mint leaves

Instructions
 

  • Pre-heat oven to 265ºF/130ºC.
  • Mix egg yolks and 12 grams of PEOTRACO SUGARYLTE in a bowl until well combined. Set aside.
  • Bring heavy cream and 43 grams PEOTRACO SUGARLYTE to simmering.
  • Gently pour over the egg-sugar mixture while whisking.
  • Strain and equally fill up the containers.
  • Bake in a water bath for 25 minutes or until firm.
  • Once baked cool down for 10 minutes, and cover with cling wrap. Chill for 1 hour.
  • Before bringing out the creme brulee, prepare the toppings.
  • Soak PEOTRACO INSTANT CREAM POWDER in cold water for 5 minutes.
  • Whip using a hand mixer until soft peaks. Transfer to piping bag with a star piping tip.
  • Sprinkle and evenly spread PEOTRACO MUSCOVADO Sugar on top of the creme brulee and torch it until it melts.
  • Pipe with the PEOTRACO WHIPPED CREAM and garnish with berries and mint leaves.