DESSERT MIX
Sugar, Gelling Agent: Carrageenan; Stabiliser: Disodium Phosphate; Colours: Curcumin, Annatto; Flavouring.

CARAMEL SYRUP
Glucose Syrup, Caramelised Syrup, Sugar.

THIS PRODUCT IS MANUFACTURED ON A SITE THAT ALSO PROCESSES WHEAT FLOUR.

Crème Brûlée

You will need:

• A pack of Green's Carmelle mix
• 284ml single cream
• 284ml milk
• Soft brown sugar for glazing

Serves 4

How to Make:

1. Take 284ml of single cream and 284ml of milk and heat in a saucepan with the caramel liquid from your Green's Carmelle pack
2. Then sprinkle the Carmelle mix over the surface and bring to the boil for 2 minutes, stirring continuously
3. Pour the mixture into the ramekins and place in the fridge to set
4. Once set, sprinkle with brown sugar and glaze with a blowtorch or place under a grill until the sugar has melted.

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