Nutrition
420 kcalper portion of about 150 g
- Protein6 g
- Fat30 g
- Carbohydrates30 g
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A rich custard dessert topped with a contrasting layer of hard caramel. It is typically prepared by baking a cream and egg yolk mixture and then torching sugar on the surface.
- Cuisine
- French
- Origin
- France, 17th century
Typical ingredients
- bourbon vanilla beans
- heavy cream
- egg yolks
- sugar
History
While its exact origins are debated, it has been a staple of French confectionery since at least the 17th century.
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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