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Crème Brûlée is one of the delicacies made to be enjoyed slowly and step by step: first you have to pierce that fragile and crunchy layer of caramel, to reach the creamy and sublime bottom. Here is a recipe of the classic French vanilla dessert, with citrus touches of orange and a wine full of character to accompany.
The vanilla and orange flavors are welcome in any dessert. If we add the aromas and textures of burnt brown sugar, we will have a feast for the senses that implores the company of a good wine. This preparation is delicate and should take its time: we recommend to always start cooking dessert, for then continue with the salty dishes.
In order to pair this non-traditional Crème Brûlée and taking the best of its orange touches, we recommend serving it with a refreshing glass of Frontera Late Harvest. Floral and honey notes predominate and it is perfect to generate balance between the sweetness of the vanilla and the acidity of the zestes.
- 4 egg yolks
- 4 spoons of sugar
- 1 spoon of vanilla essence
- 400 cc of cream
- Orange zest
- Brown sugar
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