Original creation by
Samuel ALBERT,
Top Chef 2019 winner,
Restaurant Les Petits Prés, Angers, France
St-Rémy crème brûlée
Chef :
Brand
Quantity :
Recipe for 10 individual desserts
recipe for crème brûlée flavoured with St-Rémy brandy, by chef Samuel Albert
INGREDIENTS & PREPARATION
Ingredients
12 egg yolks
225 g sugar
1 vanilla pod
20 g black tea
7,5 cl St-Rémy® brandy 40%
1 cl cream
25 cl milk
Step
Bring milk and cream to the boil, add tea and vanilla and leave
to infuse for 20 minutes.
Blanch the yolks and sugar.
Add the St-Rémy® then pour over the previous preparation,
filtering through a chinois.
Bake at 110°C for 1 hour.
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