Method:
1. 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.
2. Sprinkle over the crème brulee mix and stir well until dissolved.
Continue to boil for 1 minute, stirring continuously.
3. 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.
4. 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.
5. Allow a couple of minutes for the topping to become firm, and then serve within 2 hours.
6. 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.
Take care when handling the blow torch and hot sugar syrup – it can burn!
