1. Place O.T.T® Salted Caramel Sauce into bottom of glass ramekins or dishes. Freeze for 1 hour
    2. Pour Macphie Crème Brûlée into a saucepan and gently heat to 85-90°C, stirring continuously. When boiling, add chocolate broken into pieces and stir until melted
    3. Pour heated crème brûlée over O.T.T® Salted Caramel Dessert Topping
    4. Chill for 1-2 hours until set
    1. Sprinkle with demerara sugar and brown with blow torch
    2. Serve with shortbread fingers made using Macphie HomeBake Shortbread Mix (see for recipe)


  • Ingredients to serve 8
  • 1 Litre Macphie Crème Brûlée
  • 200g O.T.T® Salted Caramel Dessert Topping
  • 200g Dark Chocolate (70% cocoa solids preferred)
  • Demerara Sugar and Shortbread Fingers to serve