Monin Creme Brulee Syrup - Crème Brûlée

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Monin Creme Brulee Syrup - Crème Brûlée

he contrast between the hot layer and the scrumptious cream contributes to make Crème Brûlée a favourite dessert in France. Crème Brûlée was invented in the 17th century. MONIN Crème Brûlée syrup combines burnt caramel notes with a strong vanilla base for perfect coffee based recipes

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Monin Creme Brulee Syrup - Crème Brûlée

 

 Factsheet: Monin Creme Brulee Syrup

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 Crème Brûlée a favourite dessert in France. Crème Brûlée 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 Crème Brûlée syrup combines burnt caramel notes with a strong vanilla base for perfect coffee based recipes and enticing cocktails… just try it and make it great!

 

Shipping Packaging: Designed to get to you safely!

Bottle Packaging - Post Me Inflatable Airbag Packaging
14 cell inflated bag, designed to prevent breakage from a 3m significant fall

  • Single bag can bear 60~120kg of pressure without breaking.

 

COLOUR
Gold.
 

TASTE
Strong vanilla taste with creamy and rich Crème Brûlée flavour. Burnt caramel after notes.
 

APPLICATIONS
Lattes, cappuccinos, iced coffees, dessert and after dinner drinks.
 

AVAILABLE FORMAT
70 cl.

 

Monin Cocktail Recipe iPhone Support Application

MONIN Ultimate Cocktails App

MONIN Ultimate Cocktails App

 

Check Out All The Recipes On The Monin Website

Monin Syrups

 

This flavour allows you to enhance the flavours of your coffees, cappuccinos, tea, granitas, to create cocktails and mocktails.

Many resturants also use the monin syrup range as a final touch for desserts to help flavours of out of season or low quailty fruits.

These syrups are produced by the reknown French brand Monin, with the highest quality of the industry, Using natural fruit and white beet sugar.

 

Monin syrups are made exclusively with pure cane sugar also known as white beet sugar.

As an aroma enhancer, pure cane sugar optimises the restitution of flavour and respect for all other ingredients, it also increases the stability of the product and shelf life expectancy.

Refridgeration

 

The Monin range contains no fat, no cholesterol and no artificial preservatives. With the range homogenised and flash pasteurised to give the best possible quality anf natural flavours.

 

 

 


 

Cocktails: Add base spirit for low alcohol cocktail.

Mocktails: Blend Monin with ice/fruit juices etc.

Flavoured Cappuccino: Try 10ml Hazelnut or Irish Cream.

Milkshakes/Smoothies: 60ml any of the 52 flavours.

European Soda: Try Kiwi/Passionfruit topped with soda.

Iced Teas: Peach, Mango, Raspberry, Lemon. Add water.

Granita: Up market ice slush drink. Blend with ice.

Sparkling/Still Wine/Sangria: Add 10ml to Champagne.

Winter Hot Toddies: Try Apple & Cinnamon, add boiling water & Slice of lemon

Marinades: e.g. Apricot for chicken.

Flavouring: Cream, Custard & Yoghurt. 30ml to one cup.

Pastries/Baking/Desserts/Pancakes: Also as a glaze for tarts.

Children's Cocktails: In a blender with ice/fruit/juices.

Monin non-alcoholic liqueur syrups has been a French brand since 1912 and exported to over 75 countries around the world.

 

 


 

 

Cocktails Mocktails
Crème Brûlée Martini
• 20 ml MONIN Crème Brûlée syrup
• 30 ml dark rum
• 40 ml milk
Pour all ingredients into a shaker filled with ice cubes. Shake gently. Pour into a martini glass rimmed with brown sugar.

White Island
• 20 ml MONIN Crème Brûlée syrup
• 10 ml MONIN Piña-Colada syrup
• 100 ml milk
Pour all ingredients into a shaker filled with ice cubes, shake vigorously. Pour into a tumbler glass filled with ice cubes. Garnish with pineapple and coconut powder.
Passion Sparkler
• 30 ml MONIN Crème Brûlée syrup
• 20 ml MONIN Passion Fruit syrup
• 100 ml soda water
Pour the syrups into a tumbler glass filled with ice cubes. Top with soda water. Garnish with a half orange slice.
Ti-Sert
• 15 ml MONIN Crème Brûlée syrup
• 40 ml light cuban rum
• 1/4 fresh lime
Serve straight in an old fashioned glass filled
with ice cubes. Squeeze lime on top. Stir.
Sweet Delight
• 25 ml MONIN Crème Brûlée syrup
• 35 ml brandy
• 15 ml fresh cream
Pour all ingredients into a shaker filled with ice cubes. Shake vigorously. Serve into a cocktail glass. Spread fresh ground nutmeg on top.
Toffee Crème
• 20 ml MONIN Crème Brûlée syrup
• 20 ml MONIN Toffee Nut syrup
• 100 ml milk
• 1 scoop vanilla ice cream
Pour all ingredients in a blender cup. Cover with ice cubes. Blend until smooth. Pour into serving glass and garnish with whipped cream and chocolate chips.
 

Crème Brûlée Latte
• 20 ml MONIN Crème Brûlée syrup
• 120 ml milk
• espresso
Steam milk until frothy. Pour into a latte glass over syrup. Top with espresso.
 

Russian Dessert
• 15 ml MONIN Crème Brûlée syrup
• 15 ml MONIN Coffee liqueur
• 35 ml vodka
Serve straight in an old fashioned glass filled with ice cubes. Stir.
 

Roasted Nutty Martini
• 10 ml MONIN Crème Brûlée syrup
• 10 ml MONIN Roasted Hazelnut syrup
• 30 ml irish cream
• 2 shots ristretto
• 20 ml milk
Pour all ingredients into a shaker filled with ice cubes. Shake gently. Pour into a martini glass rimmed with crushed nuts.
 

Almonita
• 20 ml MONIN Crème Brûlée syrup
• 10 ml MONIN Almond syrup
• 100 ml milk
• 1 shot espresso
• 2 plain cookies
Pour all ingredients into

 

 

ALMONITA

Ingredients

2 ml cookie

10 ml ALMOND Syrup

100 ml milk

1 shot(s) espresso

20 ml CREME BRULEE SYRUP

Garnish

Whipped Cream

Method

Pour ingredients into a blender cup.

Cover with ice cubes.

Blend until smooth.

Pour mix into a glass.

Serve.

Glass type : Mazagran / Lattglass / Toddy glass

 

BEST LOVES WHISHES

Ingredients

10,00 ml CREME BRULEE SYRUP

20 ml aloe juice

30 ml light rum

20 ml PISTACHIO Syrup

30,00 ml ORIGINAL Liqueur

Garnish

Strawberries

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

 

CARAMELIZED DELIGHT

Ingredients

1 shot(s) espresso

10 ml MACADAMIA NUT Syrup

150 ml milk

20 ml CREME BRULEE SYRUP

Garnish

Whipped Cream

Method

Steam MONIN flavouring(s) and milk together until frothy.

Pour in a glass / cup.

Top with coffee.

Serve.

Glass type : Mazagran / Lattglass / Toddy glass

 

CARIBBEAN FRUITY CAKE

Ingredients

20 ml TRIPLE SEC CURACAO Syrup

100 ml orange juice

20 ml CREME BRULEE SYRUP

1,00 scoop(s) vanilla ice cream

Garnish

Whipped Cream

Method

Pour ingredients into a blender cup.

Cover with ice cubes.

Blend until smooth.

Pour mix into a glass.

Serve.

Glass type : Hurricane / Smoothie glass

 

CRÈME BRUEE SOY MILK

Ingredients

20 ml CREME BRULEE SYRUP

150 ml soy milk

Garnish

MONIN caramel topping Sauce

Method

Steam ingredients together until hot.

Pour mix in a glass / cup.

Serve.

Glass type : Mug

 

CREME BRULE MARTINI

Ingredients

30 ml dark rum

20 ml CREME BRULEE SYRUP

40 ml milk

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

 

CRÈME BRULÉE FLAVOURED

WHIPPED CREAM

Ingredients

425,00 ml fresh cream

75,00 ml CREME BRULEE SYRUP

Method

Pour ingredients in a whipped cream canister.

Add gas cartridge.

Shake before serving.

Glass type : Culinary

Glass size : 500.00 ml

 

CRÈME BRULÉE STEAMER

Ingredients

30 ml CREME BRULEE SYRUP

top whipped cream

150,00 ml milk

Method

Pour MONIN flavouring(s) in a glass / cup, reserve.

Steam milk until frothy and pour over MONIN flavouring(s).

Serve.

Glass type : Mazagran / Lattglass / Toddy glass

Glass size : 300.00 ml

 

CRÈME BRÛLÉE TREAT

Ingredients

30,00 ml CREME BRULEE SYRUP

40 ml Irish cream liqueur

180 ml milk

Method

Pour MONIN flavourin and irish cream in a glass / cup,

reserve.

Steam milk until frothy and pour over the mix.

Serve.

Glass type : Tumbler / Highball Glass

Glass size : 300.00 ml

 

CREME FANTAZY

Ingredients

1 shot(s) espresso

20 ml CINNAMON Syrup

10 ml CREME BRULEE SYRUP

2 cookie

100 ml milk

Garnish

Whipped Cream, Cinnamon Powder

Method

Pour ingredients into a blender cup.

Cover with ice cubes.

Blend until smooth.

Pour mix into a glass.

Serve.

Glass type : Mazagran / Lattglass / Toddy glass

 

HOT TODDY

Ingredients

1 shot(s) espresso

20 ml CREME BRULEE SYRUP

180 ml milk

10 ml CARIBBEAN Syrup

Garnish

Nutmeg

Method

Steam MONIN flavouring(s) and milk together until frothy.

Pour in a glass / cup.

Top with coffee.

Serve.

Glass type : Mazagran / Lattglass / Toddy glass

Frantisek ROHACEK

 

KOCA

Ingredients

10 ml FRENCH VANILLA Syrup

70,00 ml fresh cream

2 shot(s) espresso

30,00 ml CREME BRULEE SYRUP

Garnish

Cocoa Powder

Method

Pour Monin French Vanilla syrup in the glass full of ice.

In a shaker mix Fresh cream and Monin creme brulée syrup.

Then pour in the glass.Top with the double espresso.

Glass type : Tumbler / Highball Glass

 

PISTACHIO DELIGHT

Ingredients

10 ml PISTACHIO Syrup

30 ml CHOCOLATE Sauce

20 ml CREME BRULEE SYRUP

30 ml espresso

160 ml milk

Method

Pour MONIN flavouring(s) in a glass / cup, reserve.

Steam milk until frothy and pour over MONIN flavouring(s).

Pour coffee over mix.

Serve.

Glass type : Mazagran / Lattglass / Toddy glass

 

ROASTED NUTTY MARTINI

Ingredients

1 ml espresso

10 ml ROASTED HAZELNUT Syrup

30 ml Irish cream liqueur

10 ml CREME BRULEE SYRUP

20 ml milk

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

 

TOFFEE CREME

Ingredients

20 ml TOFFEE NUT Syrup

1 scoop(s) VANILLA Syrup

20 ml CREME BRULEE SYRUP

100 ml milk

Garnish

Whipped Cream

Method

Pour ingredients into a blender cup.

Cover with ice cubes.

Blend until smooth.

Pour mix into a glass.

Serve.

Glass type : Mazagran / Lattglass / Toddy glass

 

WHITE CRÈME BRÛLÉE MARTINI

Ingredients

20,00 ml CREME BRULEE SYRUP

15,00 ml WHITE CHOCOLATE Sauce

30 ml light rum

40 ml milk

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

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Monin Creme Brulee Syrup - Crème Brûlée

Monin Creme Brulee Syrup - Crème Brûlée

Monin Creme Brulee Syrup - Crème Brûlée

he contrast between the hot layer and the scrumptious cream contributes to make Crème Brûlée a favourite dessert in France. Crème Brûlée was invented in the 17th century. MONIN Crème Brûlée syrup combines burnt caramel notes with a strong vanilla base for perfect coffee based recipes

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