Creme Bruleé Squares
Creme Bruleé is one of my favorite desserts to get at a restaurant. I love the creamy texture with the bite of caramelized sugar on top. So I thought why not add a crust to it? And boy did it work! So this is shortbread buttery crust topped with a set custard and topped with a caramelized sugar layer. You can make it eggless or with egg depending on the custard you use! This is so easy to make and any reason to use a blowtorch right, lol? Please be safe while using the blowtorch though. You can cut these in squares or bars or any shape you like. And yessss, I’ll be sharing my version of a traditional creme brulee soon!
Happy Baking!
Servings: 10-12 servings
Prep Time: 30 mins
Baking Time: 30 mins
Chilling time: 4-5 hours
Total Time: 5-6 mins
Ingredients:
Custard:
50g vanilla custard powder- I used eggless brown and polson custard powder
As per custard powder package instructions I used-
800ml (package said-1 liter milk)
6-8 tbsp sugar
1 tsp vanilla extract
Crust:
230g unsalted butter (softened)
230g All-purpose flour
60g Icing/Confectioners sugar
1 tsp vanilla essence
1 tsp salt
Topping:
About 1/2-3/4 cup sugar
Blow torch to crystallize the sugar
Directions:
Crust:
Preheat the oven to 350F.
Beat the butter with an electric whisk. Cream it together with icing sugar and vanilla.
Be sure to scrape the edges of the bowl in between.
When it becomes light and fluffy add in the flour and mix it in.
Prepare a tray by greasing it and placing a greased parchment sheet on it. I used a 9*13 inch pan,
Spread the mixture on the tray including the sides. You can even use the back of a spoon to smoothen it out.
Bake at 350F for 20-25 mins till golden brown and cooked through.
Custard:
Make the custard using the instructions on the box.
Assembly:
Pour the custard on the base and bake for 5 mins.
Once out of the oven let it cool for 5 mins. Cover with cling wrap so that the cling wrap is touching the entire custard surface.
Let it chill for 4-5 hours.
Take it out of the fridge and slice it into bars or squares.
Sprinkle sugar over the sliced squares. Using a blow-torch carefully crystalized the sugar till it is brown. Do not use a high flame and keep moving it so that the sugar does not burn and is a nice brown caramelized color instead.
Serve immediately and enjoy!
Notes/Tips:
Do not over mix the crust while adding the flour.
Use any custard you like. It can be with egg or eggless.
Make sure the cling wrap touches the surface of the custard otherwise it will form a skin on it.
Put enough sugar on top to form a caramelized layer. Do not let the sugar sit on the custard for long before caramelizing.
Be careful using a blowtorch.
Blow torch the sugar and serve immediately or the sugar layer will start melting.
