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...
Healthy topping,would love to have a slice rite now.
ReplyDeleteMi sa tanto che la provo. Mi piacciono tutti gli elementi.
ReplyDeleteun bacione
buonissima!!! adoro gli spinaci nelle preparazione salate!!! ;)
ReplyDeleteI love spinach and feta combination. Yum!
ReplyDeleteCiao .. dopo le vacanze di nuovo .. visitandote .. BUON ANNO NUOVO INGRESSO tardivamente. Amo questa ricetta la pizza .. il punteggio, ti compro un pezzo di baci la mia torta di mele Marimi
ReplyDelete