When I saw this being sold in SNR, I was skeptic at first because everything on the box is French. I can’t understand anything but tried guessing some words. It’s not that expensive so I just bought it thinking that I can Google translate it anyway. Fortunately, I didn’t have to go through all that trouble because inside the box, an instruction sheet in English is included! Whew!
What you need:
- 8 ramekins or shallow, ovenproof dishes
- 1 packet Monbana Crème Brûlée mixture
- 400 ml fresh milk
- 400 ml all purpose cream
I only use half of the packet each time so I divide this recipe in half.
Using a sauce pan, mix together the mixture, fresh milk, and all purpose cream over low heat and bring to boil while constantly stirring. Once the mixture has dissolved properly, remove from heat and pour into the ramekins. Allow to cool for one hour before putting them in the refrigerator for another hour.
When ready to serve, sprinkle the cane sugar on top and carmelize the sugar either by using a kitchen torch or broiling in the oven. Let it cool in the refrigerator for a few minutes to achieve that crispy carmelized sugar on top.
This Crème Brûlée is so creamy and delicious. It’s like the ones we order in restaurants or actually, it’s even better! I can’t wait to make more! 🙂