Just add cream and sugar: here’s everything you need to make luscious, lovely individual crème brûlées: the mix; the ramekins, and the chef's torch to caramelize sugar on top.

• Simply combine dry mix with simmering half and half and heavy cream; pour into stoneware heart serving dishes; and chill till set.
• Top with your own sugar, and use the butane-powered chef's torch to create crème brûlée’s signature deep-gold, crackly caramelized topping.
• Mix makes four 1/2-cup servings.
• 5” x 3/4” dishes are 1/2-cup capacity.
• Torch is also great for browning meringue on pies or Baked Alaska; caramelizing a cake topping; browning vegetables on pizza, and other applications requiring quick browning. Butane not included; available at hardware stores.