Crème brûlée with caramelised figs

An inspirational recipe with Debic Crème Brûlée.

Dessert crème brûlée Figs


Crème brûlée

1000 ml Debic Crème Brûlée

Caramelised figs

300 g Fresh figs

100 g Cane sugar


100 ml Debic 35% sweetened

50 ml Debic Roast & Fry

200 g Mon Chou

1 x Tray of Atsina Cress

1 x Sheet of brick pastry


Group 1

Heat the crème brûlée to 70°C and pour into deep plates. Store in the refrigerator.

Mix the Mon Chou with the whipping cream, stir until smooth and transfer to a piping bag with a smooth nozzle.

Coat the brick pastry with culinary butter and cut into long strips. Wrap around a stainless steel tube and bake in a 170°C oven. Store in a well-sealed container.


Sprinkle the crème brûlée with sugar and brown using a cook's blowtorch.

Cut the figs in half through the middle and press the flesh side in the cane sugar. Heat a dry pan and caramelise the figs.

Finish the dish with the Mon Chou crème and a sprig of Atsina Cress.