Bruleed Camembay with Espresso

1 wheel of Camembay 
3 tbsp (heaped) super fine sugar

With a sharp knife slice off the top of the wheel.
Sprinkle evenly with the sugar and brulee the top with a chef’s torch or under the salamander till the sugar has caramelized and the cheese begins to bubble.

Serve with a double shot of espresso.