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1883 French Pâtisserie Crème Brûlée Syrup captures the indulgence of classic custard, with milky, vanilla, and cooked notes enhanced by a caramelized touch. In hot and iced lattes, it allows for highly visual recipes, enriched with foamy or creamy toppings, or even a lightly torched meringue, true to the spirit of the iconic French dessert.
Nose: Soft, milky attack with notes of egg custard. Creamy, enveloping heart. With a caramelized finish, calling to mind a thin layer of crunchy sugar.
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