Origin
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!
Colour
Gold.
Tasting notes
Nose: Vanilla with a hint of caramel
Attack: Strong vanilla taste with creamy Crème Brûlée flavour
Length in mouth: Burnt caramel after notes
Beverage Innovation Directors tips
MONIN Crème Brûlée syrup, mixed with milk, hot or cold, reveals its smoothness, its subtle vanilla flavour and toffee touch.
Like a head chef, you can blend it with MONIN Almond, Pistachio, Orange or Chocolate syrups.
You can also create some after dinner Martini drinks combining vodka, MONIN Coffee or Dark Chocolate syrups and MONIN Crème Brûlée.
To recreate the crispy taste of the crème brûlée dessert, you can spread some brown sugar on the top of your drink and caramelize it with a flame.
Applications
- Lattes
- Cappuccinos
- Iced Coffees
- Dessert Drinks
- After Dinner Drinks
