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Anise Crème Caramel

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Creme Brulée Yuzu

Creme Brulée Yuzu Tangerine

Cremes Caramel

Creme Catalane

| Brulle Mix |





Traditional French crème brulee, flavored with Yuzu (Japanese citrus fruit) –

and grated Tangerine

    - 30 Yolks

    - 3 qt Heavy cream

    - 510 gm Sugar

    - 3 Tangerine Zests

    - 450 gm Milk (infusing 200 gm Yuzu Rinds)


 - Bring the milk to a boil , then add the Yuzu rinds and let infuse . Allow to cool.

 - In a large bowl mix the egg yolks,tangerine zest  and sugar, whisking energetically until smooth and lemon color.

 - Then mix in the cold Yuzu ( or lukewarm) infusion. Mix well and add the cold heavy cream still whisking energetically for 30 second.

 - Let rest the creme brulee mix for at least one hour.(over night would be better)

 - Strain the mix through fine mesh . Pour some mix in ramequins or crème brulee bowls.over the thin layer of marmalade

 - Bake in convection oven for about 40 minutes at 300F in water bath and a lid.


 Yuzu Tangerine jam

    - 2 packs Yuzu

    - 1 kg Tangerine cut in half an dthin sslices (use electric slicer)

    - 1 kg Sugar

    - 100 gm Yuzu Salted Juice


 - Put all ingredients in a stain steel cooking pot, bring to the boil .

 - Reduce flame and let simmer until jam consistency.

 - Keep refrigerated

on the side in a small glass : plum wine granita with 10 % fresh lime juice

also:  very light , crispy

 almond cookie



    - 500 gm (1 lb) Butter

    - 500 gm (1 lb) Confectioner s sugar

    - 500 gm (1 lb) Blanched Almond Flour

    - 10 Whole Eggs

    - Black Sesame Seeds (optional) 


 - Previously , make the butter soft ,using microwave or by simply leaving it in room temperature.

 - In the mixing , put first the soft butter, then cover it well with the sugar and the almond flour.

 - Finish by cracking the eggs (still cold from fridge) over the flour and sugar

 - Start mixing ion the first speed , preventing the flour and sugar to fly out . After 15 second turn onto second speed and let turn until light and clear color.

 - (Optional): Vanilla extract, Rum, or other essence of your choice.

 - Using a small offset spatula, spread enough to fill the stencil and to obtain a thin and delicate cookie

 - You’ll find out once they’ll be baked at 300F for about 10 to 15 minutes.

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