CLASSIC PERFUME 2011

I'm writing from Italy today (at least in Italy imaginary scenario of my dreams smell)! Since I met Italian Tutti Dolci line, discontinued and still famous among lovers of cosmetics and perfumes based desserts two years ago, is that summer I became a Tutti Dolciana about to eat and drink these products. Be intoxicated by these delicacies and sweets creamy makes a darn good for my sinful gluttony by vanilla. Tutti Dolci in the vanilla is everywhere, mimicking scents leading chocolate, lemon zest, coconut, cookies, waffles ... Hmm! It is the only 'ice cream' hot I know, as a Parmalat's fragrance that will explode your senses, rising temperature of the aromatic sweetest desires.Crème Brulee is the perfume of the hottest dessert Italy, despite being a French term. A blend of vanilla with notes of caramel, hot and deliciously creamy. The first spray is like imagining a avanilado cream covered with caramel, like that thin covering of burnt sugar spills with the worst of intentions dining, also sprinkled sugar to excite the most devastating of desires. The evolution of perfume is linear. It's like diving several spoonfuls of cream in your mouth and feel it working on satiety, almost uncontrollable urge to want more and more Crème Brulee. It is a cyclical effect of the fragrance, so the sensations of gourmand are so provocative, like a dessert that always asks for another piece.A perfume for those who like vanilla invasive, very sweet and slightly burned by the caramel chunky always suck, so combine that with winter weather, in front of the fireplace, eating a chocolate fondue (or perhaps a crème brulee as a treat). Everything to sweeten the life and times.
Creme Brulee Recipe
Ingredients500 ml cream100 gr sugar8 units of sieved egg yolkas needed vanilla extract
Preparation:
In a bowl place half the sugar and sieved egg yolks. Mix. In a saucepan place the cream and remaining sugar. Bring to a boil. Once boiling, slowly stir the cream with boiled egg yolks. Go seasoning the yolks slowly. Not to cook the yolks. Finally add vanilla. Put the cream into ramekins and bake in water bath at 100 ° C for about 40 minutes. The right point of cooking is when rock the tub and the cream does not move, he must be very stiff. Let cool for 1 hour in refrigerator.
Let cool for 1 hour in refrigerator. When serving sprinkle sugar and burn with a blowtorch.