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For allergens, including cereals containing gluten, see ingredients in bold. May also contain wheat, oats, egg, peanuts and tree nuts.
Suitable for vegetarians
CARTON RECYCLABLE
STORE IN A COOL, DRY PLACE
Instructions
- Pour 300ml of double cream and 300ml of milk into a medium sized saucepan and place on a medium heat. Bring to a gentle boil, stirring frequently so not to burn.
- Sprinkle over the crème brulee mix and stir well until dissolved. Continue to boil for 1 minute, stirring continuously.
- Carefully pour the hot mixture between 6 individual 120ml/4oz ramekins and allow to cool before transferring to the refrigerator to set for one hour. If using larger dishes, the mixture may take longer to set.
- Just before you are ready to serve, sprinkle a teaspoon of the sugar topping over each of the desserts. Using the back of a wet teaspoon, smooth the surface of the mix. Carefully, using a culinary blow torch, hold the flame just above the sugar and move gently around to caramelise the topping.
- Allow a couple of minutes for the topping to become firm, and then serve within 2 hours.
- If you don’t have a culinary blow torch, simply empty the Sugar Topping into a saucepan and stir continuously over a medium-high heat until the sugar dissolves and becomes liquid – around 2-3 minutes. Remove from the heat and drizzle over each of the desserts.