Algarrobina Crème Brûlée
Recipe type: Dessert
Cuisine: French / Peruvian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 cups heavy cream
  • 3 tablespoons algarrobina (carob syrup)
  • 5 egg yolks
  • ½ cup sugar, divided
  • 1 teaspoon vanilla
  • Garnish:
  • Whipped cream
  • Strawberries
  • Mint leaves
  1. Preheat the oven to 300ºF. Heat water in a kettle.
  2. In a saucepan,heat the cream with the carob syrup. Do not let it boil.
  3. Meanwhile beat ¼ cup sugar, egg yolks, and vanilla, using a wire whisk or a spatula until pale and thick. Add the hot cream in a thin stream, stirring all the time. Strain.
  4. Put in small ramekins and place them in a large pan with an inch or so of hot water. Bake for 35 minutes in this hot water bath. They are ready when they are set, but quiver slightly in the center when shaken. The water bath should not boil at any moment; if this happens, add more tepid water to the baking pan.
  5. Take out of the oven and cool to room temperature. Transfer to the refrigerator and cool completely. Prior to serving, sprinkle each ramekin with a generous amount of sugar (about 2 teaspoons), and using a blowtorch (or under the broiler), melt the sugar until golden. If using the broiler, put back in the fridge until cold.
  6. Garnish with whipped cream, strawberries, and mint leaves if desired. Serve cold.
Recipe by PERU DELIGHTS at