Method

    1. Pour Macphie Crème Brûlée into a saucepan.
    2. Gently heat to 85-90ºC, 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.

Ingredients

  • 1 Litre Macphie Crème Brûlée
  • 70 - 100ml Cointreau (to taste)
  • Demerara Sugar

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