Ingredients
- 1 litre Macphie Crème Brûlée
- 4 teaspoons of instant coffee or 4 double shots of espresso
- Demerara sugar
Method Makes 8 portions
Pour the Macphie Crème Brûlée into a saucepan and bring to the boil, stirring continuously.
Take it off the stove and stir in the coffee until completely combined.
Pour into ramekins, cool slightly and then refrigerate for a minimum of 2 hours until set.
Prior to serving, sprinkle with demerara sugar and caramelise with a blow torch.
