Tasting Notes: Strong vanilla taste with creamy and rich Creme Brulee flavour. Burnt caramel after notes.
Application: Lattes, cappuccinos, iced coffees, dessert and after dinner drinks.
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 Creme Brulee a favourite dessert in France.
Creme Brulee 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 Creme Brulee syrup combines burnt caramel notes with a strong vanilla base for perfect coffee based recipes and enticing
"MONIN Creme Brulee 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 Creme Brulee. To recreate the crispy taste of the creme brulee dessert, you can spread some brown sugar on the top of your drink and caramelize it with a flame.” Stephane Moesle