Monin Syrup 1L Creme Brûlée

£7.79
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Delivery Status: In Stock

Monin Creme Brulee Syrup

Monin Creme Brulee Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.

The bottles come in a
1l plastic size, and a 70cl glass variation which is ideal for bars, cafes and coffee shops, but can also be used at home.

Background

Creme brulee is one of the most popular and quintessential French desserts. Also known by the more descriptive name of burnt cream, this classic dish oozes decadence, rich flavours and sophistication. The small number of ingredients used can trick people into thinking the creme brulee is a simple dessert. Yet the dish, which comprises a lavish custard base topped with a hardened caramelised layer, is deceptively difficult to master. 

With Monin Creme Brulee Syrup, however, theres no need to worry about the process of making the dessert. Within an instant, you can enjoy the smooth, creamy vanilla and burnt caramel tastes of creme brulee. The syrup is an ideal addition to lattes, milkshakes and more. 

The History

Even though creme brulee is normally associated with France, its not the only country which has a claim to inventing the dessert. For instance, Catalan people believe their dish, crema catalana, is a predecessor of creme brulee. Crema catalana was first referenced in the 1300s some three centuries before creme brulee existed and there are numerous similarities between the dishes. The base of the crema catalana is a custard cream, and this is covered with sugar which is then burnt. With that said, there are differences which ensure creme brulee isnt simply an imitation of the Catalan dessert. Crema catalana has lemon zest, cinnamon and milk, whereas the creme brulee utilises vanilla and cream. The cooking methods and subsequent texture and consistency of each respective dish also vary. 

At the Trinity College in Cambridge, England, they devised their own take on the creme brulee in 1879. This was named the Trinity Cream, and it had the distinction of the college arms being branded atop the cream. But in the same way crema catalana preceded creme brulee by centuries, the Trinity Cream came centuries after the initial written recipe for creme brulee. So despite other interpretations and claims, theres little doubt the creme brulee as we know it was first born in a French kitchen. 

As for the first known creme brulee recipe, this dates back to a 1691 cookbook by celebrated French chef François Massialot. The book, Cuisinier royal et bourgeois, is also responsible for the alternate name of the dessert: burnt cream. This happened when the book was translated to English in 1702. Strangely enough, creme brulee would largely disappear from public consciousness during the middle of the 18th century. It rarely appeared in any French and English cookbooks, and it wouldnt be found among the desserts on a restaurant menu. 

This all changed in the 1980s. 

The rebirth of the creme brulee wasnt in France, however. It was actually in New York. The 80s saw a restaurant boom where self-indulgence and extravagance came to the forefront. The type of aspects which were a perfect fit for the creme brulee. The famed Le Cirque restaurant noticed this, put it on their menu, and the dessert experienced a boom of its own. Thousands of restaurant copycats sprung with a creme brulee recipe to the delight of their patrons, and the dish would spread outside of New York and become a staple in dining establishments across the planet.  

As of today, creme brulee has transcended beyond the dessert itself. Its flavour can be found in ice cream, coffee, cheesecake and more. Products such as Monin Creme Brulee Syrup also give consumers the chance to add the flavour to more dishes and drinks than ever before.  

Recipe Idea

Creme Brulee Irish Coffee

In the same way the burnt caramel topping is the most memorable part of a creme brulee, the whipped cream is the aspect youll remember most from this Irish coffee. 

What you will need:

  • Strong hot coffee, enough to fill a glass

  • One shot of Irish whiskey

  • Demerara sugar (1 tsp)

  • Monin Creme Brulee Syrup (30ml)

  • Fresh cream (120ml)

  • Whipped cream dispenser

  • Cream charger

- In a suitable glass cup, pour in the shot of whiskey and demerara sugar. Stir these two ingredients together and then add the strong hot coffee. Stir again to ensure a consistent taste throughout the drink. 

- To prepare the creme brulee whipped cream, you will need one device in your culinary repertoire: a whipped cream dispenser. Place the fresh cream and Monin Creme Brulee Syrup into the dispenser, close it up, and screw in a cream charger. The dispenser then needs an energetic shake, which will create an airy whipped cream seamlessly flavoured with creme brulee. 

- Squirt the whipped cream on top of the coffee. Remember: leave the cream on top and dont stir! Not only does it keep the flavours separated, it also gives the beverage the novelty of looking like a glass of stout.



Additional Product Information
Brand: Monin

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Nutritional information
per 100ml
Energy per 100ml
325
Energy per serving
32.5
Fat
0 g
Saturated Fat
0 g
Total Carbohydrates
81.9 g
Of which sugars
81.9 g
Fibre
0g
Protein
0 g
Salt
0.03 g
Values may vary from batch to catch due to variations which can occur in natural ingredients.

Ingredients: Sugar, water, natural flavouring, colour= E150a. Contains Vanilla extract.

Disclaimer: Customers need to check the label when receiving the products in case of allergies or expiration dates. We are unable to accept liability for any incorrect information. This does not affect your statutory rights.

If a customer finds any misinformation on the label received, please report it directly to us and you will earn a £5 shopping voucher.
Trade & Wholesale

We do offer N2O cream chargers & cream whippers at wholesale. Orders over 600 cream chargers we deem as a wholesale quantity. Retailers can also order pallets once your wholesale application has been approved which will allow you to purchase higher volume such as 8 cases (quarter pallet), 16 cases (half pallet) or 32 cases which is a full pallet.

You will required to fill out forms so we can check your reason for wholesale and before we are able to discuss prices.

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