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  • Milk 100.0 ml
  • Cream 500.0 ml
  • Honey 100.0 g
  • Vanilla paste 5.0 g
  1. Method:

    • Add the CARTE D'OR Crème Brûlée mix, milk, cream, honey and vanilla paste to a saucepan and bring to the boil while whisking continuously. Remove from the heat, portion and allow to set in therefrigerator for 2 hours.
  2. To Plate:

    • Unmould the crème brûlée onto the plate and garnish.
  3. Garnish:

    • Garnish with almond brittle soil*, a shard of almond brittle* and edible flowers. *Click here for almond brittle recipe.