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List of ingredients for No cook chocolate crème brûlée

* 150 ml Double cream
* 150 ml Single cream
* 200 g Philadelphia with Cadbury
* 30 g Caster sugar

* Have ready small Ramekin dishes, of about 100ml capacity.
* Heat the Creams and Philly together very gently in a saucepan to just below Boiling point.
* Divide the mixture between the Ramekin dishes, filling about two thirds full and chill for at least 2 hours. The mixture will thicken as it cools.
* About an hour before serving sprinkle the top of the crèmes with the Sugar and using a culinary blow torch caramelise the Sugar.


Recipe from:ème_brûlée

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