2 out of 5
TO PREPARE THE CRÉME BRULÉE:
- 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.)
- Then sprinkle the Carmelle mix over the surface and bring to the boil for 2 minutes, stirring continuously.
- 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!)