This silky-smooth dessert is a subtle ending to any meal.
Milk (pasteurised full cream milk, UHT or low fat milk) 200.0 ml
Fresh cream 1.0 l
- Bring the fresh cream to the boil.
- Combine the CARTE D'OR Crème Brûlée mix with the milk. Add the mixture to the fresh cream and allow to simmer for 5 minutes, stirring continuously.
- Pour the prepared mixture into serving bowls (ramekins) and refrigerate until set.
- Before serving, sprinkle with sugar and caramelise with a blow torch. Alternatively, make a dry sugar caramel on the stovetop and pour thinly over the crème brûlée.