The Covassonne’s absinthe Crème Brûlée

It seems that the Crème brûlée, regardless of the name, comes from an English origin.And despite it’s origin, it’s a dessert that can be associated with the beautiful alpine atmosphere, to be enjoyed in a cabin in front of the fire or at the end of a dinner while looking at the mirror of a lake.

As always, however, we at lagAlpi don’t really go for flavors that are too obvious. Tradition, yes, but still imaginative and courageous.

That is why today we offer you not the classic Crème brûlée, but a version that will be able to leave your guests speechless! Among its ingredients, there is one exception: The La Covassonne Absinthe from our producer Absintissimo.

Thanks to this touch of class, your crème will be more brûlée and delicious than ever!

Ingredients for 4 servings:

Mix 4 egg yolks with the powdered sugar until a white foam is obtained. Boil the milk with the cream in a pan. Slowly add, continuing to mix, the sugared yolks. Finally, add the absinthe, mixing even faster.

Fill 4 Crème brûlé molds (see photo) with the cream. Bake in the oven at 100 ° C for 1 hour. Remove the molds from the oven, let them cool, and put them in the refrigerator for 6 hours. Remove the molds from the fridge and sprinkle the cakes with brown sugar. Bake again in the oven at 230 ° C to allow the sugar to dissolve.


Place the still hot molds on a plate and serve immediately.