Step by Step
Pour Oldenburger Créme Brûlée into a saucepan straight from the package.
Heat the base to 70°C while stirring constantly. DO NOT LET IT BOIL!
For a special touch, add spices such as cardamom, cinnamon, lavender or rose water to the crème brulee.
Pour the warm crème brûlée mix into a portioning funnel.
Portion the mixture into shallow, heat-resistant and flame- proof earthenware ramekins.
Let cool to room temperature, then cover with cling film and refrigerate for at least three hours.
To finish, sprinkle the cold créme brûlée with a thin layer of brown sugar (unrefined cane sugar)...
...and caramelise using a culinary Bunsen burner.