Ingredients

Method

  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.

Products used