Crème Brulée

Serving

10

Preparation

10 minutes

Cook time

5 minutes

Passive time

10 minutes

Difficulty

2 out of 5

Chocolate Tart

Ingredients

  • Green’s Carmelle Mix
  • 500g/1lb2oz Mixed Dried Fruit including Glacé Cherries
  • 100g/3.5oz Muscavado Sugar
  • 100g/3.5oz Butter
  • Almonds

TO PREPARE THE CRÉME BRULÉE:

    1. Heat 284ml of single cream and 284ml of milk in a saucepan, along with some caramel liquid from a packet of Green’s Carmelle. (Carmelle makes for a perfect instant creme brulee packet mix.)
    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. Once set, sprinkle some Borwick’s brown sugar and place under a grill until the sugar has melted.

      (If you happen to have a blowtorch, then you can glaze the sugar in an even more stylish way, like they do in restaurants — but, obviously, be careful if you try this!)