![Crème Brûlée served in a golden egg shell Crème Brûlée served in a golden egg shell](https://msk-ingredients.com/image/cache/catalog/blog/creme-brulee-made-with-ultragel-served-in-a-golden-egg-shell-6721-720x480h.jpg)
We've made this deliciously smooth crème brûlée using UltraGel 5, which has the advantage that it sets on cooling, rather than on baking, allowing us to make a crème brûlée in a dish that wouldn't survive the oven. In this case we've set it in one of our golden egg shells - real eggs that have been precision-topped and cleaned out for a show-stopping presentation option. We've topped it off with our brûlée sugar for a perfect finish. Here's the recipe:
UltraGel Crème Brûlée
- 550g Double Cream
- 400g Milk
- 40g Sugar A
- 8g MSK UltraGel 5
- 40g Sugar B
- Vanilla
Put the milk, cream, sugar A and the vanilla into a pan and bring to the boil.
Mix sugar B and the UltraGel 5 together and add to the milk mix, making sure the liquid is above 80°C.
Bring back to the boil and keep boiling for one and a half to two minutes.
Strain the mix through a fine sieve and leave to cool slightly.
Pour the mix into the egg shells and refrigerate for approximately 8 hours until set.
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