Ingredients
130g Crème Brulee Mix
500ml Semi Skimmed Milk
500ml Whipping Cream
150g Caster Sugar
3 tbsp Maggi Coconut Milk Powder
Method
- Pour the liquids into a thick bottomed pan and heat to just below the boil
- Reduce the heat and whisk in the powder mix along with the Maggi Coconut Milk Powder. Whisk for 3 mins
- Remove from the heat and pour into a jug
- Pour the mix into the required moulds. Place in the fridge to set
- Remove from the fridge, sprinkle a light layer of caster sugar over the top & glaze with a blow torch and serve
