Velvety, delicate vanilla cream hidden under a perfectly crispy caramel crust – this is an iconic French dessert work of art whose interior reveals pure culinary magic. We serve it with wild berry salsa and toasted almond flakes.
🇫🇷 France: a classic dessert in a hotel edition
🇭🇺 Tokai Édes Szamorodni | Grand Tokaj Terroir Selection Édes Szamorodni, Tokaj-Hegyalja, Hungary — Grape variety: Furmint — 10% alc.
The glass is dominated by a rich bouquet of dried fruit with distinct accents of figs, dates, and acacia honey beautifully interwoven with orange peel. On the palate, it captivates with a full, almost buttery sweetness reined in by a crisp citrus note, keeping the whole remarkably light and drinkable.
The secret to a perfect, velvety crème brûlée lies in strict temperature control and a water bath during baking. If the water in the dish starts to boil, the delicate egg whites will set too rapidly. A true master bakes it slowly at a low temperature (around 100–110°C), giving the cream a light and velvety consistency.
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