Hansells crème brûlée
80p (£1.15 per 100g)
|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.
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