Classic Crème Brûlée Recipe

Prep

Pour appx 100ml of milk into a bowl, gradually add the Schobern Crème Brûlée mix to the bowl, stirring continuously until dissolved, ensuring a smooth and lump-free mixture. Set it aside.

In a saucepan over medium heat, gently combine the remaining milk and heavy cream, and bring to a gentle boil. This crème brûlée premix makes preparing a creamy crème brûlée dessert wonderfully easy.

Whisk & Pour

Once the milk and heavy cream mixture has boiled, pour the mixture from the bowl into the saucepan. Continue stirring for about 1 minute or until the mixture thickens to a luscious consistency.

Pour equal quantities into ramekins. Let it cool before refrigerating it for 2 hours. For an instant crème brûlée, simply let the chilled custard set before moving on to the final caramelised layer.

Sprinkle and Brûlée!

Just before serving, sprinkle caramelising sugar on top of each chilled ramekin. Grab a blowtorch, hold it 2-3 inches away from the ramekin, and move it continuously until the sugar transforms into a golden, caramelized crust.

This crème brûlée packet mix brings that irresistible crackly caramel top and creamy centre to every sweet moment.

Tap. Tap. Crack. Yum!