Recipe Dark Chocolate & Salted Caramel Crème Brûlée
Ingredients
- 1 litre Macphie Crème Brûlée
- 200g Macphie o.t.t® Salted Caramel dessert topping
- 200g dark chocolate (70% cocoa solids preferred)
- Demerara sugar for caramelising
- Macphie Shortbread Mix to serve
Method Makes 8 portions
- Place Macphie o.t.t® Salted Caramel dessert topping into bottom of glass ramekins or dishes. Freeze for 1 hour.
- Pour Macphie Crème Brûlée into a saucepan and gently heat to 85-90°C (185-375°F), stirring continuously. When boiling, add chocolate broken into pieces and stir until melted.
- Pour heated crème brûlée over Macphie o.t.t® Salted Caramel dessert topping.
- Chill for 1-2 hours until set.
- Sprinkle with demerara sugar and brown with blow torch.
- Serve with shortbread fingers made using Macphie Shortbread Mix.
