Recipe COINTREAU CREME BRULEE - Epicureans
www.remycointreaugastronomie.com
Discover Crème brûlée subtly flavored with Cointreau, created by the talented pastry chef Aurélien Trottier from Angers.
Ingredients
- 500 g liquid cream
- 1 Tahitian vanilla pod
- 210 g sugar
- 320 g pasteurized egg yolks
- 25 g basic gelatin mass
- 50 g Cointreau® 40%
- Total weight: 1,095 g
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