Method Makes 8 portions

  1. Place Macphie o.t.t® Salted Caramel dessert topping 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 (185-375°F), stirring continuously. When boiling, add chocolate broken into pieces and stir until melted.
  3. Pour heated crème brûlée over Macphie o.t.t® Salted Caramel dessert topping.
  4. Chill for 1-2 hours until set.
  5. Sprinkle with demerara sugar and brown with blow torch.
  6. Serve with shortbread fingers made using Macphie Shortbread Mix.