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Creme Brulee:

  • Milk 50 ml
  • Lemon zest 5 ml
  • Fresh lemon juice 7.5 ml
  • Sugar, Brown 60 g
  • Cream 250 ml
  • Milk 50 ml
  • Lemon zest 5 ml
  • Fresh lemon juice 7.5 ml
  • Sugar, Brown 60 g
  • Cream 250 ml
  • Milk 50 ml
  • Lemon zest 5 ml
  • Fresh lemon juice 7.5 ml
  • Sugar, Brown 60 g
  • Cream 250 ml
  1. Creme Brulee:

    • Whisk Carte D’Or Crème Brulee Powder and milk together.
    • In a pot bring the cream to the boil and take it off the heat.
    • Stir in the Carte D’Or Crème Brulee Powder and milk mixture.
    • Simmer the mixture for 3 minutes on the stove.
    • Once off the stove, add the Carte D’Or Passion Fruit Sauce and the lemon juice and zest.
    • Pour mixture into 6 small ramekins and allow to set in the fridge for an hour.
    • Divide Sugar into 12, sprinkle one portion of sugar on each of the ramekins and caramelize the Sugar with a Blow torch. Repeat this process with a second sprinkle of sugar and blow torch.