20’ preparation, 1 h baking, 1 h cooling down.

Ingredients

• 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

Preparation

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.