Classics · Gelato
Crème Brûlée
The taste of crème brûlée: smooth cream custard with a note of caramelized sugar.
A cream base and crème brûlée flavor paste give you the taste of the famous French dessert: velvety custard and a clear note of torched sugar. The only thing missing is tapping through the caramel crust with your spoon, but you get straight to the cream.
gellatti matches the recipe to the gram to your machine and serving temperature, using ingredients available where you live.
Origin
France
Story
The oldest known crème brûlée recipe was published by the French cook François Massialot in 1691. Similar desserts with burnt sugar are known in Spain as crema catalana and in England as burnt cream. The ice cream keeps the taste of custard and caramelized sugar.
Ingredients
- Cream
- Crème brûlée paste
- Dextrose
- Inulin
- Milk
- Skimmed milk powder
- Sucrose
- Tara gum
Exact grams with the HOME or PRO plan