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Crème brûlée bourbon in a glass

Cakes and tarts Dairy Desserts

Crème brûlée bourbon, Panna cotta and Chocolate mousse in a glass

Ingredients

For 30 servings

Crème Brûlée

2 l Debic Crème Brûlée Bourbon

100 g cane sugar

20 meringue drops

50 ml salted caramel topping

Debic products used

Crème Brûlée 1L

Preparation

Crème Brûlée

Heat the Crème Brûlée to 70°C and divide between the glasses.

Allow to cool to room temperature, then leave to set in the refrigerator.

Just before serving, sprinkle the cane sugar over the Crème Brûlée.

Decorate with the meringue drops and some salted caramel topping.

Recipe tags Cakes and tarts Dairy Desserts

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