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The classic French dessert with a twist, with honey notes to pair

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.

By conchaytoro / June 30, 2017


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.

Recipe (2 Pax)




- 4 egg yolks
- 4 spoons of sugar
- 1 spoon of vanilla essence
- 400 cc of cream
- Orange zest
- Brown sugar



  1. In a bowl, incorporate the yolks with the sugar and vanilla, mixing them until it is homogeneous and the sugar has been completely diluted. Reserve.
  2. In a pot, pour the cream with a good amount of finely chopped orange zestes. Put the mixture over low heat but without boiling, and then pour it slowly into the yolk bowls, mixing it non-stop, until it is bright and well incorporated.
  3. Divide the mixture into suitable oven bowls and cook in a water bath (a bain-Marie), at medium temperature for 30 minutes. When you remove the preparation, sprinkle each bowl with brown sugar and burn it over to create a crusty and toasted caramel layer.
  4. Decorate with orange zest or with a green touch. Serve the late harvest really cold, and take a good sip before you start enjoying dessert.


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