Step by Step

01
Pour Oldenburger Créme Brûlée into a saucepan straight from the package.

02
Heat the base to 70°C while stirring constantly. DO NOT LET IT BOIL!

03
For a special touch, add spices such as cardamom, cinnamon, lavender or rose water to the crème brulee.

04
Pour the warm crème brûlée mix into a portioning funnel.

05
Portion the mixture into shallow, heat-resistant and flame-proof earthenware ramekins.

06
Let cool to room temperature, then cover with cling film and refrigerate for at least three hours.

07
To finish, sprinkle the cold créme brûlée with a thin layer of brown sugar (unrefined cane sugar)...

08
...and caramelise using a culinary Bunsen burner.
