Make a Gift
This recipe serves about 8; depending on the size of ramekin you use adjust portions accordingly; when cooked this mix will only fill 2/3 of the 180ml ramekin – this is to allow for the sugar and the garnishes added below.
To serve the crème brulée:
At Trinity, we use a sieve to dredge castor sugar over the crèmes; at home, I use a tea strainer. Lightly dredge the castor sugar over the surface of the crème. Brulée the crème with either a blowtorch or you can use a very hot grill. You can serve it just like this or garnish with popping candy and a sorbet.