Creme brulée

Port Wine Recipe: Creme Brulée

Enjoy with Sandeman Porto Tawny 20 Years Old Ingredients
  • 120 g of egg yolks
  • 150 g of sugar
  • 25 cl of milk
  • 75 cl of fresh cream
  • Liquid vanilla essence (to taste)
  • Beat the egg yolks with the sugar. Add milk and cream and a few drops of vanilla essence.
  • Place the mixture into individual terrines and bake at 160ºC, in a pan of water, for approximately 25-30 minutes.
  • Remove from the oven, cool then refrigerate. Before serving sprinkle with sugar and burn the sugar off with a kitchen blow torch.

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