1L Debic Crème Brulee
Pour the contents of the packaging into a pan. Heat to 70˚C. Divide among the verrines. Leave to cool on the worktop for 10 minutes, cover well and place in the refrigerator. Leave to set for 2-3 hours.
Before serving, sprinkle with a fine layer of sugar or cane sugar and burn using a cook's blowtorch to create a crispy layer of caramel.