After caramelising the top of the crème brulée, you can sprinkle it with a little absinthe and flambé it… A pure delight.
If you don't have a blowtorch, you can caramelise the sugar under the grill 😉
All fired up
Crème brûlée with absinthe, an intoxicating dessert
Crème brûlée is one of the great classics of French cuisine, but this recipe breaks with tradition. Add a little absinthe and you'll be in heaven. This delicious dessert is easy to make and will delight your guests every time! And if you enjoy your introduction to absinthe, try these other recipes that we are happy to share with you.
What you wil need,
Ingredients
- 250cl of double cream
- 120cl of full-fat milk
- 4 egg yolks
- 3 tablespoons of sugar
- 4cl of absinthe
One step at a time!
Method
- Mix together the cream, milk, absinthe and egg yolks.
- Pour into crème brûlée dishes or other heatproof containers.
- Place the dishes in the oven, preheated to 180°C, on a baking tray lined with kitchen roll, then fill the baking tray with boiling water to ¾ the height of the dishes (if the dishes are too tall, use a gratin dish instead of a baking tray).
- Cook for 25 minutes.
- Remove the baking tray from the oven, leave the dishes to cool in the tray for 15 minutes, then remove them from the tray and allow to cool completely.
- Refrigerate until needed.
- Just before serving, sprinkle the crème brûlée with sugar and use a blowtorch to heat the surface until an even layer of caramel forms.
Without getting burnt
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Les Fils d’Émile Pernot Distillery
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Family history
Pierre Guy Distillery
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