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  1. Preparation:

    • In a pot, bring the cream and aniseed to the boil.
    • Combine the Carte D’Or Crème Brûlée with milk.
    • Add the mixture, along with the ginger to the cream and allow to simmer for 5 min, stirring continuously.
    • Strain the mixture into serving bowls or ramekins and refrigerate until set.
    • Before serving, top with sugar and caramelise it with a blow torch.
  2. Master Tip:

    • Vary the intensity of the liquorice flavour by upping or reducing the amount of anise you use. Alternatively, if you want to highlight the anise flavour, use a melted liquorice sauce instead of the caramelised sugar.