Since 1998

Crème cognac

This is a variant of the crème brûlée for liquor lovers.  Be dary and invent your own using this recipe as a model.
Time needed 20’ preparation, 1 h baking, 1 h cooling down.


  • 190 ml milk (4/5 cup)
  • 60 ml thick sour cream (1/4 cup)
  • 60 g sugar
  • 1 egg + 2 egg-yolks
  • 2 tsp Cognac


This cream is a replay of the crème brûlée, but using specific proportions and flavour.

For the Cognac cream, there’s no brown sugar burning at the end.

If you can’t find Cognac at your favourite liquor reseller, try Grand-Marnier or Cointreau, two derivatives from orange.
created 17 July 2011
revised 10 February 2017 by
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