"Join us for a recipe from the North of France: the chicory crème brûlée, masterfully prepared by Michel. This dessert serves eight and is perfect to recreate at home for a delightful gourmet experience.

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  • 70 cl of liquid cream
  • 16 egg yolks
  • 200g sugar
  • 50 g liquid chicory
  • 15 cl of milk
  • Blonde vergeoise


  • Preheat the oven to 110°C with the fan setting.
  • In a mixing bowl, combine the yolks and sugar. Whisk vigorously for about 2 minutes until the mixture is thick and frothy.
  • Gently warm the milk and cream in a saucepan, then incorporate the chicory.
  • Gradually pour this warm mixture over the yolk mixture, stirring continuously until you achieve a smooth consistency.
  • Transfer the mixture to a gratin dish and place in the preheated oven. Bake for 1 hour.
  • After baking, allow the crème brûlée to cool, then refrigerate for at least 3 hours.
  • Once chilled, evenly sprinkle the surface with vergeoise sugar. Using a culinary torch or iron, caramelize the sugar until it's golden and slightly crisp.

Julie's Advice:

If you're preparing this cream for 4 people, halve the ingredient quantities but maintain the same cooking times. In this instance, use a smaller gratin dish.

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