1. Pour Macphie Crème Brûlée into a saucepan.
    2. Gently heat to 85-90ºC (185-195ºF), stirring continuously.
    3. Add Cointreau into crème brulee and heat through.
    4. Pour into ramekins, cool slightly and refrigerate for 1-2 hours until set.
    5. Sprinkle with demerara sugar and caramelise with a blow torch before serving.


  • 1 litre Macphie Crème Brûlée
  • 70 - 100ml Cointreau (to taste)
  • Demerara sugar