Burnt Cambridge Cream

An versatile sweet treat made with the easy to use Carte D'Or Crème Brûlée and a delicate caramel topping ideal for care.

For the Burnt Cambride Cream:
- Place the milk and cream in a pan and bring to the boil, Remove from the heat and whisk in the CARTE D'Or Crème Brulee and allow to infuse for 30 seconds
- Pour the mix into individual ramekins and refrigerate until set.
- Before serving scatter the sugar over the set cream then blow tourch until caramelised all over.