Step by Step
![](https://www.oldenburger-professional.com/media/8e/01/24/1678714462/Zubereitung_Creme_Brulee_1.jpg)
01
Pour Oldenburger Créme Brûlée into a saucepan straight from the package.
![](https://www.oldenburger-professional.com/media/2a/7e/4c/1678714470/Zubereitung_Creme_Brulee_3.jpg)
02
Heat the base to 70°C while stirring constantly. DO NOT LET IT BOIL!
![](https://www.oldenburger-professional.com/media/79/g0/29/1678714485/Zubereitung_Creme_Brulee_4.jpg)
03
For a special touch, add spices such as cardamom, cinnamon, lavender or rose water to the crème brulee.
![](https://www.oldenburger-professional.com/media/ef/85/34/1678714494/Zubereitung_Creme_Brulee_5.jpg)
04
Pour the warm crème brûlée mix into a portioning funnel.
![](https://www.oldenburger-professional.com/media/fb/12/0e/1678714501/Zubereitung_Creme_Brulee_6.jpg)
05
Portion the mixture into shallow, heat-resistant and flame- proof earthenware ramekins.
![](https://www.oldenburger-professional.com/media/74/c3/7e/1711440197/Kuehlschrank_CB_2.jpg)
06
Let cool to room temperature, then cover with cling film and refrigerate for at least three hours.
![](https://www.oldenburger-professional.com/media/59/c8/c8/1678714564/Zubereitung_Creme_Brulee_8.jpg)
07
To finish, sprinkle the cold créme brûlée with a thin layer of brown sugar (unrefined cane sugar)...
![](https://www.oldenburger-professional.com/media/fa/58/a8/1678368221/Zubereitung_Creme_Brulee_9.jpg)
08
...and caramelise using a culinary Bunsen burner.
![](https://www.oldenburger-professional.com/media/22/34/97/1668525261/Header_home.jpg)