Crème Brûlée

Name: Crème Brûlée
Ingredients: 1 quart of hot and cold milk; 8 egg yolks; 7 white gelatin leaves; 1 red gelatin leaf; 8 snow-white egg whites; 2 tablespoons of liqueur; Chantilly cream; to taste

1
1 quart of hot and cold milk
2
8 egg yolks
3
7 white gelatin leaves
4
1 red gelatin leaf
5
8 snow-white egg whites
6
2 tablespoons of liqueur
7
Chantilly cream
8
to taste

Ingredients

1
1 quart of hot and cold milk
2
8 egg yolks
3
7 white gelatin leaves
4
1 red gelatin leaf
5
8 snow-white egg whites
6
2 tablespoons of liqueur
7
Chantilly cream
8
to taste

Directions

1
Whisk the egg yolks with 1 cup (of tea) of cream, add the milk and dissolved gelatin to a small amount of water
2
Test the cream, if it's too sweet, add more sugar as desired
3
Bring the mixture to a simmer, whisking constantly, without letting it boil
4
Remove from heat, add the snow-white egg whites and liqueur
5
Pour into a nice wet mold and refrigerate
6
Unmold at serving time and top with Chantilly cream.