|Typical values||Per Serve (As Sold)||Per 100mL*|
|- Saturates||<0.1g||18.0 g|
|- Sugars||13.5g||14.0 g|
|Salt Equivalent||<0.1g||0.1 g|
|. *When prepared as directed. Excludes caramelised sugar topping|
Preparation & Storage
- You will need: 1 sachet of Hansells crème brûlée mix 250ml cream (UK double cream) 250ml whole milk Sugar 4 x 150ml ramekins or heat proof serving dishes Directions: 1. Measure the milk and cream into a small saucepan. 2. Sprinkle over the contents of the sachet and whisk to remove lumps. 3. Cook over medium high heat until boiling, turn down heat and simmer for 2 minutes, stirring continuously. Remove from heat and pour into the ramekins or heat proof serving dishes. 4. Cover and chill in the fridge for at least 1 1/2 hrs. 5. When ready to serve, sprinkle a thin layer of sugar over the brûlée and caramelise it with a cooks blow torch or under a very hot grill. Caution - the caramelised sugar and ramekin will be very hot. Once prepared, keep refrigerated and consume within 48hrs.
Store in a cool, dry place.
Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.If you require specific advice on any Waitrose branded product, please contact Customer Support on 0800 188884 or email email@example.com. For all other products, please contact the manufacturer.This information is supplied for personal use only. It may not be reproduced in any way whatsoever without the prior consent of Waitrose Limited nor without due acknowledgement.