- 1 litre Macphie Crème Brûlée
- 70 - 100ml Cointreau (to taste)
- Demerara sugar
- Pour Macphie Crème Brûlée into a saucepan.
- Gently heat to 85-90ºC (185-195ºF), stirring continuously.
- Add Cointreau into crème brulee and heat through.
- Pour into ramekins, cool slightly and refrigerate for 1-2 hours until set.
- Sprinkle with demerara sugar and caramelise with a blow torch before serving.