About Us
Founded in 1996, Sinodis is the leading importer and distributor of Good Food in China. Our deep understanding of the food market, coupled with an extensive distribution network and commitment to supply chain quality allows us to build strong brands and growing relationships with partners and clients in China.
Recipes
4 cups of heavy cream
10 large egg yolks
1 to 2 vanilla beans, split and scraped or 2 tablespoons pure vanilla extract
1 cup granulated sugar, plus extra to caramelize top
1. Whisk egg yolks with granulated sugar in a large bowl.
2. In a medium-sized saucepan, combine heavy cream with both vanilla pod and beans, which have been split down the center, the seeds scraped from the pod. Bring the mixture to simmer.
3. Gradually pour the cream mixture into the egg/sugar mix. Chill and cover mixture with a sheet of plastic wrap.
4. Place the mixture in individual ramekins and cook in the oven at 90° C for 40 to 50 minutes.
5. Remove ramekins from oven and chill custard in refrigerator several hours or until chilled through.
6. To serve put a thin layer of granulated sugar on the top of each custard. Using a blow torch caramelize sugar until it is golden brown.
Crème Brûlée is a French term for what the English refer to as Burnt Cream. Its origins are very in contention, with the English, Spanish, and French all staking claim. In any case, Crème Brûlée is an enormously popular dessert served in fine restaurants but it can easily be made at home, as it has only four ingredients.