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Method:

  1. Method:

    • Bring cream to the boil with Robertsons Cinnamon. In a bowl, mix CARTE D'OR Crème Brûlée powder with milk (50 ml).
    • Slowly add to the cream. Bring to the boil, while whisking continuously. Reduce heat and cook for 2 minutes, whisking continuously.
    • Transfer to a bowl and allow to chill until set.
    • Decorate glasses with CARTE D'OR 2-in-1 Chocolate Sauce and Milkshake Syrup,
    • Blend the crème brûlée mix together with remaining milk (100 ml), ice cream and bourbon and pour into glasses.