| Makes & servings 5 oz. Bittersweet chocolate 1 Pack Café Classics® Crème Brûlée 4 Tablespoons finely granulated sugar (50% brown, 50% white sugar)  |
Heat the contents of the carton in a saucepan at medium-high temperature for approximately 10 minutes (reach 160ºF / 70C) and stir from time to time.
Break the chocolate into pieces and stir them into the warm custard, until the chocolate has completely melted. Strain the warm chocolate Crème Brûlée into the ramekins, and allow to cool at room temperature for about 20 minutes. Then refrigerate for a minimum of one hour and keep the preparations refrigerated until ready to serve. When ready to serve, sprinkle finely granulated sugar on the top and caramelize with a blowtorch. Garnish with chocolate shavings, or serve de-molded as shown above with a dollop of cream.
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