Chocolate Crème Brûlée

This dessert is rich and indulgent so it is best served in small portions to delight the palate. These crème brûlées are delicious served with fresh fruit.Makes: 6 portions
Prep time: 15 minutes


150 ml double cream
150 ml single cream
200 g Philadelphia with Cadbury
30 g caster sugar

phily brulee


1. Have ready 6 small ramekin dishes, of about 100ml capacity.

2. Heat the creams and Philly together very gently in a saucepan to just below boiling point.

3. 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.

4. About an hour before serving sprinkle the top of the crèmes with the sugar and using a culinary blow torch caramelise the sugar. Chill again for about an hour before serving.

5. If you don’t have a culinary blow torch, put the sugar topped crèmes under a very hot preheated grill until the sugar turns to caramel.

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