How’s it going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Three-ingredient crème brûlée flowers. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Three-ingredient crème brûlée flowers is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Three-ingredient crème brûlée flowers is something that I’ve loved my entire life.
2 sheets frozen shortcrust pastry, just thawed
185ml (3/4 cup) double thick vanilla custard
55g (1/4 cup) caster sugar
Step 1Preheat oven to 180C/160C fan forced. Lightly grease 18 holes of a mini muffin pan. Use an 8cm flower-shaped cutter to cut out 9 flowers from each sheet of pastry.
Step 2Gently press the flowers into the prepared pans (don’t press the pastry all the way in – the base of the petals should sit on the lip of the pan). Bake for 10 minutes or until lightly golden. Carefully move each pastry flower onto the flat lip of the muffin pan. Bake for a further 2 minutes or until the bases are crisp. Transfer to a wire rack to cool completely.
Step 3Divide the custard among the cooled pastry shells and smooth the surfaces. Sprinkle about 1/2 tsp sugar evenly over the surface of each flower. Use a kitchen blowtorch to caramelise the sugar. Set aside to cool for 2 minutes or until the toffee hardens. Serve immediately.
So that’s going to wrap it up for this exceptional food Three-ingredient crème brûlée flowers recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!