No-Bake Hot Cross Bun Crème Brûlée
We’ve combined two of our fav treats by infusing this crème brûlée with the flavour of hot cross buns. Delish!
- Makes : 4-6 |
- Difficulty: moderate
- Prep Time : 15 mins |
- Cook Time : 2:10 hours
1 C (250 ml) fresh cream
80 g sugar
2 tsp (10 ml) vanilla extract
1 tsp (5 ml) cinnamon
1 tsp (5 ml) mixed spice
3 pieces of lemon peel
3 pieces of orange peel
6 large egg yolks
3 Tbsp (45 ml) cornflour
4 tsp (20 ml) currents* (optional)
Burnt Sugar Topping
1 Tbsp (15 ml) castor sugar per brulée
Add the cream, milk, sugar, vanilla, cinnamon, mixed spice, lemon and orange peel into a medium-sized saucepan over medium heat. Bring to a simmer while stirring. As soon as the edges start to bubble remove the pot from the heat and strain the custard through a fine-mesh sieve. Return the mixture to the pot off the heat.
Put egg yolks and milk to a large mixing bowl then add the cornflour. Use a hand blender to blitz and remove any lumps.
Slowly add the egg mixture to the custard mix while whisking constantly to temper the eggs. Return the mixture to medium heat and whisk constantly while the mixture heats up.
Use a thermometer if you have one to monitor the temperature – at around 76 ºC the mixture will begin to thicken. Do not let the custard go above 80 ºC or it will curdle. Remove the custard from the heat and carefully pour it into a jug with a spout.
Before you pour the custard, sprinkle a teaspoon of currents (if using) into each ramekin.
Pour the custard equally between the four ramekins and allow to cool for 20 minutes before popping into the fridge for at least 2 hours.
Burnt Sugar Topping
Dust each set custard evenly with 1 tablespoon of castor sugar, then, using a kitchen blowtorch, heat evenly to caramelise. Move the flame across the sugar in even motions to melt and achieve that signature brûlée look. Pop the puds back into the fridge for 5 minutes to set before serving.