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)