Caramel Infused Crème Brûlée with Vanilla Ice Cream

Ingredients

• 250 ml Heavy cream
• 3 Egg yolks
• 40 g Sugar
• 20 ml Monin caramel syrup
• 2 scoops Homemade vanilla ice cream (Italian style)
• 40 g (for tuile) Milk chocolate
• 30 g (for crumble) White chocolate
• 10 g (for crumble) Butter
• 15 g (for crumble) Flour
• 10 g (for crumble) Sugar
• as needed (for garnish) Mixed berries or berry sauce

Steps

1. Heat cream with Monin caramel syrup until warm, then cool slightly.
2. Whisk egg yolks and sugar until pale. Gradually add cream mixture.
3. Pour into ramekins, bake in a water bath at 150°C for 35 min. Chill.
4. For tuile, melt milk chocolate, spread thinly, bake at 160°C for 5 min.
5. For crumble, mix white chocolate, butter, flour, and sugar. Bake at 170°C for 10 min.
6. Serve crème brûlée with a scoop of vanilla ice cream, tuile, crumble, and berry sauce.