Instructions:

1. Take the bag of Crème Brûlée preparation mix and warm it up to around 80°C (170°F)
2. Two easy ways to reach this temperature:
   - Microwave: Put directly the bag of the preparation mix (or pour the mix in a high container depending on your convenience) in the microwave for about 2 times 4 minutes at 600W. Turn over the pouch several mes while warming.
   - “Bain-marie” or Double Boiler: Regulate water temperature at 80°C and put the pouch in the water for about 40 minutes
3. Once the product is warmed to around 80°C (170°F), pour it into a mixing bowl
4. Add 4 teaspoons of soluble cappuccino powder, mix until dissolved. The mixture must become homogeneous.
5. Once you obtain a uniform mixture, pour it in 10 ramekins or any containers of your convenience
6. Place the ramekins for at least 2 hours in the fridge to solidify
7. Spread the golden brown sugar evenly on top of each ramekins
8. Use a torch, to melt the sugar and form a crispy top