Recipe CREME BRULEE - Epicureans
www.remycointreaugastronomie.com
With a whisk, mix together egg yolks and sugar in a bowl. When the yolks are well blanched, flavour with the Belle de Brillet® pear liqueur. Add the milk and cream and stir. Set aside. Peel a pear...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.remycointreaugastronomie.com.
Ingredients
- 4 egg yolks
- 20 g powdered sugar
- 40 cl Belle de Brillet® pear liqueur
- 300 g whole milk
- 200 g liquid cream
- 1 pear
- 40 g brown sugar
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