Toblerone Creme Brulee

• 200g TOBLERONE* White Chocolate, chopped
• 1 cup cream, bring to boiling point
• 125g block PHILADELPHIA Cream Cheese, softened
• 5 egg yolks, lightly beaten
• Garnish
• 1/4 cup demerara sugar

1. Stir and melt Toblerone* into cream.
2. Whisk through Philly* and egg yolks.
3. Pour mixture into 4 x 1/2 cup capacity ramekins.
4. Cook at 120C in a bain marie for 30-40 minutes or until just set.
5. Cool and chill for 2 hours or overnight.
6. Place ramekins in a baking dish.
7. Sprinkle brulees with sugar and place baking dish under a hot grill until sugar caramelises.
8. Serve.

toblerone, cream, cream cheese, egg yolks, demerara sugar

Taken from www.kraftrecipes.com/recipes/toblerone-creme-brulee-103341.aspx (may not work)