recipe of ultimate Three-ingredient crème brûlée flowers

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.

Table of Contents


  • 2 sheets frozen shortcrust pastry, just thawed
  • 185ml (3/4 cup) double thick vanilla custard
  • 55g (1/4 cup) caster sugar


  • Step 1
    Preheat 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 2
    Gently 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 3
    Divide 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.

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