Crème Brûlée

Classic Brûlée


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.

Don’t allow your guests to blow the flame out, it’s important the alcohol burns out naturally and the sugar has a chance to melt.
Dairy Eggs Sulphates
The alcohol must be kept away from reach of children and must not be consumed in any other way, only as directed here. Shambles can not take any responsibility for accidents, injuries or misuses. Please take care.