About this recipe:This super easy crème brûlée is just as tasty as the more traditional version, but is half the work and takes half the time. Just allow an hour or so to chill and then you can get your blow torch out, which of course is the best bit.
500g fromage frais
500g mascarpone cheese
500g fresh vanilla custard
vanilla extract, to taste
caster sugar, as needed
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Mix all of the ingredients together with a hand whisk and add a little caster sugar and vanilla extract to taste. Pour into individual ramekin dishes. Chill in the fridge for at least 1 hour prior to serving.
Before serving, sprinkle the tops with a little caster sugar then brûlée under the grill or with a cooking blow torch. Cook until the sugar caramelises and turns golden brown and a hard shell forms.