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Creme brulee with Okinawa black sugar

Ingredients for 4 people

  • 65g of brown sugar from Okinawa
  • ½ whole egg
  • 1 ½ egg yolks
  • 200ml of heavy cream
  • ¼ of vanilla pod
  • Brown sugar


1. Mix the black sugar, whole egg and egg yolks together.

2. Heat up the heavy cream in a saucepan and add it gradually to the egg and sugar mixture to combine.

3. Pour the mixture into ramekins or any small oven-safe container and cook in a bain-marie for 50-60 minutes at 110°-120°C.

4. Once out of the oven and cooled down, set aside in the refrigerator overnight.

Right before serving, sprinkle a bit of brown sugar on top of the creme brulee and burn using a kitchen blowtorch.

This recipe was made by our black sugar supplier from Okinawa!

Enjoy ! 

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