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Crème Brûlée, Basil Sauce

Crème brûlée, basil sauce with softness flavour and saltiness of salted eggs, creamy sauce is the perfect dessert

Crème Brûlée, Basil Sauce

Ingredients

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For sauce

For crème brûlée

  • Egg yolk 120.0 g
  • Sugar
  • Brown Sugar 10.0 g
  • Coconut 160.0 g
  • Salt 2.0 g

For gelee

Preparation

  1. For sauce

    • Simmer water and sugar.
    • Blend lime zest, basil andKnorr Lime Powder.

  2. For crème brûlée

    • Blend egg yolks, sugar, brown sugar and salt in the bowl.
    • Add in coconut, white sauce and keep stirring.
    • Bake for 30 mins in 80 degrees oven, keep cool when serve.

  3. For gelee

    • In medium heat, cook Knorr Ketchup and sugar for 5 mins. Then put gelatin and continue to mix.
    • Keep cool.