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 times 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 the dark chocolate to dessert preparation and mix it until you obtain a uniform texture and color.
5. 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.