| Makes & servings 2 Lemons: grated zest of one and the juice of both 1 Pack Café Classics® Crème Brûlée 4 Tablespoons finely granulated sugar (50% brown, 50% white sugar) A few raspberries to decorate (optional)  |
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.
Take the saucepan off the heat and stir in the lemon zest, then gradually mix in the juice. Add a little bit of sugar if too sour. Pour the lemon 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. Garnish with lemon peel. When ready to serve, sprinkle finely granulated sugar on the top and caramelize with a blowtorch.
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