End of year crème brûlée

Recipe for 10 portions

Debic crème brûlée Cinnamon


For 10 servings

End of year crème brûlée

1 l Debic Crème Brûlée Bourbon

5 g cinnamon powder

50 g cane sugar


End of year crème brûlée

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.

Finishing touch

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

Serve immediately.