Home Recept End of year crème brûlée

End of year crème brûlée

Recipe for 10 portions

Debic crème brûlée Cinnamon

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Ingredienser

För 10 portioner

End of year crème brûlée

1 l Debic Crème Brûlée Bourbon

5 g cinnamon powder

50 g cane sugar

Tillredning

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.

Garnering

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

Serve immediately.

Receptetiketter Debic crème brûlée Cinnamon Cane sugar

Debic bagare

Debic bagare