Available in 160g
Silky creamy egg custard with Vanilla bean specks throughout.
Enclosed sachet of sugar to caramelise and serve.
Proudly Australian Owned and Made Since 1982
No Artificial Flavours or Colours
Reconstituted Skim Milk, Cream (27%) [Cream, Mineral Salts (450, 500), Thickener (400)], Sugar, Pasteurised Egg Yolk (9%) [Egg Yolk (85%), Sugar], Cream Cheese [Milk, Cream, Milk Solids Non-\Fat, Salt, Vegetable Gum (410), Food Acid (270), Starter Culture], Thickener (1422), Stabilisers (407, 415), Madagascan Vanilla Paste (1%), Preservatives (202, 234, 211).
ENCLOSED SACHET: Demerara Sugar
ALLERGEN ADVICE: CONTAINS: EGG & MILK.
MAY BE PRESENT: TREE NUTS & SESAME.
Heating Instructions (Sugar Garnish)
Sprinkle the sugar garnish (provided in the attached sachet,) over the top of your chilled Creme Brûlée. You may wish to add extra sugar at this stage if you prefer a thicker caramel finish.
We recommend using a kitchen blow torch to create the Creme Brûlée sugar crust, (giving you a restaurant quality burnt-sugar top finish.) When caramelising the Brûlée with the blow torch, hold it about 6 centimetres away and work quickly, moving the flame from side to side just above the sugar coating. Turning the pot will give you a more even browning and avoid melting the custard.
To add a bitter sweetness to the dish, continue the caramelising process until you achieve a lovely dark sugar crust.
Handy hint: Don’t hold the torch in one place for too long as it can melt the custard.
Once the sugar has caramelised, place the Creme Brûlée in the fridge and allow the burnt sugar top to set. Once set, serve immediately and experience the cracking of the sugar crust.
CAUTION: Be careful when handling the terracotta pot, as it will be got after using the kitchen blow torch. Use kitchen gloves at all times.
Keep refrigerated 1°C to 4°C. Consume after opening.
This is a ‘Ready to Eat’ product. Serve in the pot.