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Crème brûlée with maple syrup and Éphémère Elderberry

Desserts

Ingredients

SERVES 4

 

Crème brûlée

• 800 ml of 35% cooking cream

• 75 ml of Éphémère Elderberry

• 225 ml of 3.25% milk

• 100 g of caster sugar

• 7 egg yolks

 

Garnish

• 1 lug of maple syrup

• Brown sugar

A participation of

Pascal Bisson

Chef

Preparation

• Heat the beer, cream and milk in a bain marie. Beat the egg yolks along with the sugar and add to the mixture, whisking vigorously. Pour the mixture into ramekins and bake at 150°C (300°F) for 15 to 20 minutes.

• Allow to cool in the refrigerator for 24 hours. Before serving, sprinkle over some brown sugar, use a torch to colour it and finish with a drizzle of maple syrup.

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