Ruf Creme Brulee 95g
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Pour 300 ml milk and 200 g pouring cream into a cooking pot. Whisk in the cream powder bring to the boil while stirring and leave to boil.
Then pour the cream into 4 dessert bowls leave to cool a little and put in the fridge to chill properly.
Around 10 minutes before serving quickly scatter the cream evenly with the caramel sugar. The sugar caramelises by itself so you no longer need to caramelise it in the oven