Have you ever indulged in the unforgettable experience of delightful vanilla cream enclosed in a crumbly, warm caramel crust?
The contrast between the hot layer and the scrumptious cream contributes to make Crème Brûlée a favourite dessert in France.
Crème Brûlée was invented in the 17th century. It became very trendy in the 80’s, thanks to famous Michelin Star Chef Paul Bocuse who adapted the original recipe to make a lighter but tastier version.
MONIN Crème Brûlée syrup combines burnt caramel notes with a strong vanilla base for perfect coffee based recipes and enticing cocktails… just try it and make it great!