Crème Brûlée

People often ask:
Why does your crème brûlée always have those "little black specks"?

The little black dots in Paul Lafayet's #FrenchCrèmeBrûlée are actually the expensive #vanilla seeds. These vanilla seeds come from the vanilla pods produced in #Madagascar, where prices have tripled each year.

👨‍🍳 When our chefs make the French crème brûlée, they first use a small knife to carefully split open the vanilla pods, gently scraping out the seeds to use as the base for the custard. Combined with rich 🥚 egg yolks, cream, and sugar, this mixture is poured into ceramic containers and baked in the oven.

Paul Lafayet's crème brûlée uses high-quality ingredients and is freshly handmade in limited quantities each day to ensure top quality. For the past 15 years since its establishment, the price of our crème brûlée has remained unchanged ❤️.

Have you noticed that our crème brûlée has a particularly wonderful aroma? ✨ Only desserts made with real vanilla will emit that rich fragrance, which is vastly different from those made with vanilla extract!