Home Recipes End of year crème brûlée

End of year crème brûlée

Recipe for 10 portions

Debic crème brûlée Cinnamon

For 10 servings

1 l Debic Crème Brûlée Bourbon

5 g cinnamon powder

50 g cane sugar

Heat the Debic Crème Brûlée Bourbon to 70 ° C.

Add half of the cinnamon powder and mix briefly.

Portion the crème brûlée in refractory dishes.

Let cool and keep covered in the refrigerator.

Grind the sugar and the remaining cinnamon.

Using a stencil, sprinkle the cinnamon sugar over the crème brûlée.

Serve immediately.

Recipe tags Debic crème brûlée Cinnamon Cane sugar

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