Recipe COINTREAU CUSTARD PIE - Professionals
www.remycointreaugastronomie.com
How to prepare the tasty flan recipe, flavoured with Cointreau and Rémy Martin Cognac, from MOF pâtissier Stéphane Glacier...
Ingredients
- 600 g whole milk
- 350 g cream (35% fat content)
- 60 g egg yolks
- 150 g eggs
- 210 g sugar
- 70 g cream powder
- 15 g Rémy Martin® Cognac 50%
- 35 g Cointreau® 60%
- Zests of an orange
- 1 vanilla pod
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