Easy to make simply add milk and cream. No artificial colours or flavours. Suitable for vegetarians. A creamy custard dessert topped with hard caramelised sugar.
Sugar, Maize Starch, Natural Flavouring, Gelling Agents (Carrageenan, Tetrasodium Pyrophosphate), Colour (Annatto)
Preparation & Storage
- You will need:1 sachet of Hansells crème brûlée mix250ml cream (UK double cream)250ml whole milkSugar4 x 150ml ramekins or heat proof serving dishesDirections: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.
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