Génépi crème brûlée
Génépi liqueur is made using an aromatic plant of the same name. It grows in the Alps, at an altitude of 1,500 to 2,000 m (4921 to 6562 ft). It is the best-known aromatic plant of the Alps.
Ingredients for 6 people
- 1 vanilla pod
- 80 g light brown sugar
- 6 egg yolks
- 250 ml whole-fat milk
- 250 ml whole-fat liquid cream
- 4 cl Génépi liqueur
Preheat oven to 100°C/212°F.
In a mixing bowl, whip the brown sugar or caster sugar with the egg yolks until the mixture whitens.
Pour the milk and cream into a saucepan and heat over low heat; place the slit vanilla pod and its scrapings in the pan.
When the mixture boils, pour the mixture over the yolks and whip gently. Then add the Génépi.
Divide the preparation into 6 ramekins, then place the ramekins in a baking dish halfway filled with water.
Bake for one hour and 15 mns.
Remove from the oven and leave to cool.
Just before serving, dust with brown sugar and caramelize the sugar using a blowlamp or grill.