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Home Recipes Crème brûlée

Crème brûlée

Basic recipe for Crème brûlée

Debic Mini desserts crème brûlée

Ingredients

Crème brûlée

1L Debic Crème Brulee

Cane Sugar

Assembly

Pour the contents of the packaging into a pan. Heat to 70˚C. Divide among the verrines. Leave to cool on the worktop for 10 minutes, cover well and place in the refrigerator. Leave to set for 2-3 hours.

Finishing touch

Before serving, sprinkle with a fine layer of sugar or cane sugar and burn using a cook's blowtorch to create a crispy layer of caramel.

Recipe tags Debic Mini desserts crème brûlée

debic for baker

debic for baker