| Makes & servings 2 cups of fresh raspberries 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.
Meanwhile, divide the berries between 8 ramekins. Layer on the bottom. Strain the warm 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 fresh raspberries. Tips: Strawberries or a mixture of raspberries and strawberries are also delicious in this recipe, or diced mango and papaya for a taste of the tropics. |
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