The original recipes comes from my book Sweet As... , my own recipe which doesn't require steam baking in the oven and includes nectarine slices. Plum slices and cherries were also added here, and the result was delicious! In Italy we also call this crema bruciata , but crème brûlée is most commonly used now as it sounds sophisticated :-). To make the crème you will need one egg yolk for each 100ml of cream and 1 tbsp of sugar, for this recipes I used 5 egg yolks (thus 500ml cream and 5 tbsp of sugar) and I filled 8 ramekins, plus I had a little left to fill three miniature ones. Of course if you don't put any fruit on the bottom you will need more crème. It is up to you how much fruit you put in, generally I just line the bottom of the ramekins with 4-5 think slices, this time I think I overdid it (thus the leftover crème) sicne stone fruit season is not long in NZ, and I wanted to use more fruit than crème! Don't use watery fruit and remo...
slurpppp!!! delizioso...anch'io ho da poco scoperto l'agar agar in sostituzione della colla di pesce! ;)
ReplyDeleteOmg, pudding looks divine..
ReplyDeleteCiao Alessandra ho scelto questo fra i tuoi blog per postarti un saluto. Grazie per essere passata da me, come mi hai trovato da un paese così lontano? Adesso mi metto anch'io fra i tuoi followers. A presto, baci
ReplyDeleteCarla Emilia
so amazing! this pudding it's my favourite, you know?
ReplyDeletemany kisses :)
¡Que colorido tan espectacular!!! ¡Me ha encantado tu blog!
ReplyDeleteHi all, I am trying a new template... getting used to my new look.
ReplyDeleteThis look amazing!! gloria
ReplyDeletewow ... che spettacolo!!!
ReplyDeleteYou have a nice space with some great recipes.....glad to follow you. Visit me at Smart-snacks.blogspot.com
ReplyDelete