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YUZU CREME BRULEE more with Crèmes & Flans



Anise Crème Caramel

Crème Brulée Tasting

Creme Brulée Vanilla

Creme Brulée vanilla Lemon

Creme Brulée Yuzu

Creme Brulée Yuzu Tangerine 

Cremes Caramel

Creme Catalane


| Brulee Mix | Marmalade | Emulsion | Cookie |


-    30 yolks
-    3 Qt heavy cream
-    450 grs sugar
-    450 grs milk (infusing 200 grs yuzu rinds

  •    Bring the milk to a boil , then add the Yuzu rinds and let infuse . Allow to cool.
•    In a large bowl mix the egg yolks and sugar, whisking energetically until smooth and lemon color.
•    Then mix in the cold Yuzu ( or lukewarm) infusion. Mix well and add the cold heavy cream still whisking energetically for 30 second.
•    Let rest the c reme brulee mix for at least one hour.
•    Strain the mix through fine mesh . Pour some mix in ramequins or crème brulee bowls.
•    Bake in convection oven for about 40 minutes at 300F in water bath and s lid .


 Yuzu jam

-    2 packs Yuzu
-    ½  liter water
-    300 grs sugar
-    250 grs Yuzu salted juice

 •    Put all ingredients in a stain steel cooking pot, bring to the boil .
•    Reduce flame and let simmer until jam consistency.
•    Keep refrigerated.


on the side: lemon sorbet ,   and     Yuzu syrup emulsion

-    400 grs salted yuzu juice
-    100 grs yuzu zest
-    1 Qt water
-    1 ½ cup sugar

  Boil , Strain , Chill ,
          Last step:

-    700 grs liquid
-    3 egg whites (raw)
•    chill mix in fridge before pouring into canister and keep so until needed.

also:  very light , crispy   almond cookie

-    500 grs (1 lb) butter
-    500 grs (1 lb) confectioners sugar
-    500 grs (1 lb) blanched almond flour
-    10 whole eggs
-    black sesame seeds (optional

 •    Previously , make the butter soft ,using microwave or by simply leaving it in room temperature.
•    In the mixing , put first the soft butter, then cover it well with the sugar and the almond flour.
•    Finish by cracking the eggs (still cold from fridge) over the flour and sugar
•    Start mixing ion the first speed , preventing the flour and sugar to fly out . After 15 second turn onto second speed and let turn until light and clear color.
•    (Optional): Vanilla extract, Rum, or other essence of your choice.
•    Using a small offset spatula, spread enough to fill the stencil and to obtain a thin and delicate cookie
•    You’ll find out once they’ll be baked at 300F for about 10 to 15 minutes.

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