Crayfish Crème Brulée

Mix all ingredients and mix well until the yolk and egg are dissolved. Pour into small soufflé molds and bake without convection at 100 ºC for about 30 minutes until the mixture sets.Let cool, sprinkle with brown sugar and flame with a Bunsen burner. Always sprinkle the sugar directly only on the crème brulée to be burned in each case, so that it cannot soak up water.

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