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PREP 30 minutes
TOTAL 1 hour
Serves
US | METRIC

INGREDIENTS

For the Brûlée
  • 5 Egg Yolks
  • 400 ml Single Cream
  • 250 ml Milk
  • 2 Large Handfuls of Crunchy Nut Cornflakes
  • 2 tbsps Caster Sugar (Plus extra to caramelise the top)
For the Shortbread
  • 125 g Butter (Room Temperature)
  • 55 g Caster Sugar (Plus extra for dusting)
  • 180 g Plain Flour
  • 125 g 70% Dark Chocolate
  • 150 ml Milk
Crunchy Nut Cornflake Creme Brûlée with Chocolate & Crunchy Nut Shortbread

Crunchy Nut Cornflake Creme Brûlée with Chocolate & Crunchy Nut Shortbread

I don't make many desserts, but when i do they're gooooood!

For the Brûlée

-      Pre heat your oven to 190c

-     In a saucepan, mix the milk, cream and crunchy nut corn flakes together and set aside. (SAVE A SMALL AMOUNT OF CRUNCHY NUT CORNFLAKES FOR THE SHORT BREAD)

-      Whisk yolks and sugar together until light in colour and fluffy

-      Bring milk and cream up to a light boil (foaming on the outside rim) then remove from the heat

-      Sieve the milk and cream separating the cornflakes, squeeze any liquid left in the cornflakes through the sieve.

-      Gradually add the cream and milk mixture to egg yolks whisking constantly until all mixed

-      Remove the foam off the top of the mixture with a spoon

-      Pour into ramekin dishes

-      Put them into a deep roasting tray and fill with warm water

-      Cover with a baking tray/foil leaving a slight gap and cook for 35 minutes at 190c

- Remove from the oven and take out of the water bath

-      Store in the fridge to cool until ready to serve

-      When serving, sprinkle an even layer of caster sugar on the top of the crème brûlée and use a blow torch to caramelize the sugar until an even deep brown colour. This will crisp off as it cools. If you don’t have a blow torch, pre heat your grill to a medium high heat and caramelize under the grill. KEEP AN EYE ON THEM SO THEY DON’T OVER COOK AND BURN.

For the Shortbread....

-      Preheat the oven to 190c

-      Beat the butter and the sugar together until smooth.

-      Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm thick.

-      Cut into fingers and place onto a baking tray line with greaseproof paper. Sprinkle with caster sugar and chill in the fridge for 20 minutes.

-      Bake in the oven for 15-20 minutes, or until a pale golden-brown. Set aside to cool on a wire rack.

-      Melt the chocolate in a pyrex bowl over simmering boiling water and gradually stir in milk, constantly stirring until smooth

-      Drizzle over biscuits and top with crushed crunchy nut cornflakes and allow to cool and the chocolate to set

Crunchy Nut Cornflake Creme Brûlée with Chocolate & Crunchy Nut Shortbread

Crunchy Nut Cornflake Creme Brûlée with Chocolate & Crunchy Nut Shortbread

I don't make many desserts, but when i do they're gooooood!

PREP 30 minutes
TOTAL 1 hour
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

For the Brûlée
  • 5 Egg Yolks
  • 400 ml Single Cream
  • 250 ml Milk
  • 2 Large Handfuls of Crunchy Nut Cornflakes
  • 2 tbsps Caster Sugar (Plus extra to caramelise the top)
For the Shortbread
  • 125 g Butter (Room Temperature)
  • 55 g Caster Sugar (Plus extra for dusting)
  • 180 g Plain Flour
  • 125 g 70% Dark Chocolate
  • 150 ml Milk

For the Brûlée

-      Pre heat your oven to 190c

-     In a saucepan, mix the milk, cream and crunchy nut corn flakes together and set aside. (SAVE A SMALL AMOUNT OF CRUNCHY NUT CORNFLAKES FOR THE SHORT BREAD)

-      Whisk yolks and sugar together until light in colour and fluffy

-      Bring milk and cream up to a light boil (foaming on the outside rim) then remove from the heat

-      Sieve the milk and cream separating the cornflakes, squeeze any liquid left in the cornflakes through the sieve.

-      Gradually add the cream and milk mixture to egg yolks whisking constantly until all mixed

-      Remove the foam off the top of the mixture with a spoon

-      Pour into ramekin dishes

-      Put them into a deep roasting tray and fill with warm water

-      Cover with a baking tray/foil leaving a slight gap and cook for 35 minutes at 190c

- Remove from the oven and take out of the water bath

-      Store in the fridge to cool until ready to serve

-      When serving, sprinkle an even layer of caster sugar on the top of the crème brûlée and use a blow torch to caramelize the sugar until an even deep brown colour. This will crisp off as it cools. If you don’t have a blow torch, pre heat your grill to a medium high heat and caramelize under the grill. KEEP AN EYE ON THEM SO THEY DON’T OVER COOK AND BURN.

For the Shortbread....

-      Preheat the oven to 190c

-      Beat the butter and the sugar together until smooth.

-      Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm thick.

-      Cut into fingers and place onto a baking tray line with greaseproof paper. Sprinkle with caster sugar and chill in the fridge for 20 minutes.

-      Bake in the oven for 15-20 minutes, or until a pale golden-brown. Set aside to cool on a wire rack.

-      Melt the chocolate in a pyrex bowl over simmering boiling water and gradually stir in milk, constantly stirring until smooth

-      Drizzle over biscuits and top with crushed crunchy nut cornflakes and allow to cool and the chocolate to set

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