Crème Brûlée

Creamy custard with a layer of caramel that makes a nice loud ‘crack’ when you break it with a spoon – it can only be a crème brûlée. There’s always room for this dessert, even after a hearty meal.

If you’d like to treat your family and guests to this traditional French sweet, we’ve got an easy-to-make alternative for you. All you need to do is add hot milk and cream. Top tip: Simply sprinkle the sugar mix on top at the end – the crisp layer of caramel appears by itself!

Encores

What else you’ll need

• 300 ml milk (1.5 % fat)
• 200 g cream

Preparation

1. Pour 300 ml milk and 200 g pouring cream into a cooking pot. Whisk in the cream powder, bring to the boil while stirring and leave to boil.
2. Then pour the cream into 4 dessert bowls, leave to cool a little and put in the fridge to chill properly.
3. Around 10 minutes before serving, quickly scatter the cream evenly with the caramel sugar. The sugar caramelises by itself, so you no longer need to caramelise it in the oven.