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.
Recommended Products
Oldenburger Crème Brûlée
- lactose-free (lactose content: <0.01g / 100g)
- time saving
- convenient preparation
- with real bourbon vanilla