CUSTARD BRULEE 2017-09-15T13:16:41+00:00

Project Description

First Choice Custard Brulee

STEP 1 – Brulee


  • 450ml First Choice Custard
  • 50ml First Choice Cream
  • 7ml cornflour
  • 30ml First Choice Milk
  • 2 egg yolks
  • 5ml castor sugar


  1. Cook the Custard and Cream on stove, low heat, until heated up.
  2. In a separate bowl, mix the cornflour with milk and add to mixture.
  3. Stir well, then take off heat.
  4. In a separate bowl, mix the egg yolks and castor sugar well and add to custard mixture.
  5. Put back onto heat.
  6. Continue stirring until mixture boils and thickens.

STEP 2 – Pastry


This pastry is used to make delicate sweet tarts. It can be frozen for up to 3 months.

  • 250ml Cake flour (140g)
  • 2ml salt
  • 65ml castor sugar
  • 60g butter
  • 2 egg yolks
  • 2ml vanilla essence


  1. Sift flour and salt together.
  2. Add sugar and rub in butter with fingertips until the mixture resembles breadcrumbs.
  3. Add egg yolk and essence and work into a firm dough. Knead pastry well until smooth.
  4. On a floured surface, roll out the dough to a thickness of 3mm. Line a greased, 24cm loose-bottomed flan tin.
  5. Cover with plastic wrap; refrigerate for 1 hour. Prick base and bake blind in a preheated oven at 190 C (375 F) for 10 minutes.
  6. Remove paper and beans, then bake a further 5 minutes until pastry is golden brown.
  7. Allow to cool in pan before turning out onto wire rack to cool completely.

Make one flan case or 12 medium tartlets.
Tip: The food processor is ideal for making this pastry as it needs to be worked thoroughly into a very fine and crisp pastry.

STEP 3 – Assemble Custard Brulee

  1. Spoon Brulee mixture into Tart base / bases
  2. Sprinkle a layer of castor sugar onto each tart
  3. Caramelise the sugar with a blow torch before serving