Step 1:
Prepare 2 sachets of crème brûlée according to the instructions on the package
Step 2:
Put the crème brûlée in a pyrex previously greased with caramel syrup
Step 3:
Whip the egg whites with 3 tablespoons of sugar, until you get a very firm meringue
Step 4:
Over the preparation, make mounds with the egg whites and take to the hot oven to stain (180ºC)