Cream brûlée

Ingredients:

Sprinkle with sugar and brown sugar and caramelise

Preparation	Ingredients
Heat	80 g Mycryo® cocoa butter 125 g granulated sugar 3 g pectin 50 g full cream milk 50 g liquid glucose 15 g untreated lemon zest
Drop small quantities of the mixture onto a Silpat baking sheet
Bake the tuiles at 180°C

Preparation	Ingredients
Mix together	750 g cream 450 g full cream milk 300 g egg yolks 130 g granulated sugar 1 vanilla pod 16 g lemon zest
Heat the mixture to 45°C
Blend the preparation in the robot coupe
Strain over	130 g white chocolate Blanc Satin™ melted to 45°C
Mix well
Pour the mixture into ceramic dishes
Put the dishes into a bain-marie
Bake in the convection oven at 100°C for 60 minutes