Mango, coconut and passionfruit Crème Brûlée


  1. Pour the Macphie Crème Brûlée into a saucepan and bring to the boil, stirring continuously.

  2. Take off the stove and stir in the Macphie fru-ti o.t.t® Mango & Passionfruit dessert topping until completely combined.

  3. Pour into ramekins, cool slightly and then refrigerate for a minimum of 2 hours until set.

  4. Prior to serving, sprinkle with demerara sugar mixed with desiccated coconut and caramelise with a blow torch.