Vanilla Crème Brûlée
Admittedly it’s not very Italian but who doesn’t love a Brûlée!
Impress your family and friends with a flaming crème brûlée by adding some restaurant theatre in your home.
Serves 4 – 6
What you get:
800ml x vanilla crème brûlée mix
6pkt x sugared caramel
1 x caramel alcohol pump (abv 96%)
Preheat your oven to 120c.
Divide the vanilla cream into 4 – 6 ramekins and place on a oven tray/dish. Pour warm water into the tray as high as possible without flooding the ramekins. The water should reach 2/3rds of the height of the ramekins.
Bake for 16-18 minutes and allow to cool. Once cool, place in the fridge for 3-4 hours.
To visually tell if the mix is cooked, carefully wiggle a ramekin to see if the cream has set – you’re looking for a very slight wobble in the centre.
Moments before you’re ready to serve, remove from the fridge and evenly spread one packet of the sugar per portion over the top, pump 4/5 sprays of the caramel alcohol evenly over the sugar and set alight. Serve immediately.