Sun-dried tomatoes and basil crème brûlée

15 to 30 min
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Sun-dried tomatoes basil crème brûlée
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The recipe

  1. Cut the sun-dried tomatoes into small dices and chop the basil leaves.
  2. Pour the milk, cream, cornstarch and agar agar into the pan, whisk and bring to a boil.
  3. Turn down the heat and continue stirring for another 3 minutes.
  4. Add the sun-dried tomatoes and basil and mix quickly.
  5. Pour the mixture into 4 ramekins and leave for 3 hours in the fridge.
  6. Sprinkle some brown sugar with a tablespoon and place under the broiler or use a blowtorch.
  7. Serve immediately.
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