First Choice

Custard Bruleè

CategoryCuisineCooking Method,

Make this easy Custard Bruleè with First Choice Custard!

Ingredients
For the bruleè:
 450 ml First Choice Custard
 50 ml First Choice Cream
 7 ml cornflour
 30 ml First Choice milk
 2 egg yolks
 5 ml castor sugar
For the pastry:
 1 cup cake flour
 Pinch of salt
 65 ml castor sugar
 60 g First Choice Butter
 2 egg yolks
 2 ml vanilla essence
This pastry can be used to make any delicate sweet tarts and can be frozen for up to 3 months.

Directions
For the filling:
1

Cook the custard and cream on the stove on a low heat until heated through.

2

In a separate bowl, mix the cornflour with the milk and add to mixture.

3

Mix well, then take off the heat.

4

In a separate bowl, mix the egg yolks and castor sugar together and add to the custard mixture

5

Place back onto the heat.

6

Stir continuously until mixture boils and thickens.

For the pastry:
7

Sift the flour and salt together.

8

Add the sugar to the butter and rub with fingertips until the mixture resembles breadcrumbs.
Tip: The food processor is ideal for making this pastry as it needs to be worked through thoroughly.

9

Add the egg yolk and vanilla essence and work into a firm dough.
Knead pastry well until smooth.

10

On a floured surface, roll out the dough to a thickness of 3mm. Line a greased 24cm loose-bottomed flan tin.
Cover with plastic wrap and refrigerate for 1 hour.

11

Pre-heat oven to 190 °C.

12

Prick the base and bake blind for 10 minutes.

13

Remove paper and beans, then bake for a further 5 minutes until pastry is golden brown.

14

Allow to cool in the pan before turning out onto a wire rack to cool completely.
You can make one flan case or 12 medium tartlets.

15

Spoon the Brulee mixture into the tart base/bases and sprinkle a layer of castor sugar onto each tart

16

Caramelise the sugar with a blow torch before serving.

Ingredients

Ingredients
For the bruleè:
 450 ml First Choice Custard
 50 ml First Choice Cream
 7 ml cornflour
 30 ml First Choice milk
 2 egg yolks
 5 ml castor sugar
For the pastry:
 1 cup cake flour
 Pinch of salt
 65 ml castor sugar
 60 g First Choice Butter
 2 egg yolks
 2 ml vanilla essence
This pastry can be used to make any delicate sweet tarts and can be frozen for up to 3 months.

Directions

Directions
For the filling:
1

Cook the custard and cream on the stove on a low heat until heated through.

2

In a separate bowl, mix the cornflour with the milk and add to mixture.

3

Mix well, then take off the heat.

4

In a separate bowl, mix the egg yolks and castor sugar together and add to the custard mixture

5

Place back onto the heat.

6

Stir continuously until mixture boils and thickens.

For the pastry:
7

Sift the flour and salt together.

8

Add the sugar to the butter and rub with fingertips until the mixture resembles breadcrumbs.
Tip: The food processor is ideal for making this pastry as it needs to be worked through thoroughly.

9

Add the egg yolk and vanilla essence and work into a firm dough.
Knead pastry well until smooth.

10

On a floured surface, roll out the dough to a thickness of 3mm. Line a greased 24cm loose-bottomed flan tin.
Cover with plastic wrap and refrigerate for 1 hour.

11

Pre-heat oven to 190 °C.

12

Prick the base and bake blind for 10 minutes.

13

Remove paper and beans, then bake for a further 5 minutes until pastry is golden brown.

14

Allow to cool in the pan before turning out onto a wire rack to cool completely.
You can make one flan case or 12 medium tartlets.

15

Spoon the Brulee mixture into the tart base/bases and sprinkle a layer of castor sugar onto each tart

16

Caramelise the sugar with a blow torch before serving.

Custard Bruleè
2017-12-05T12:01:11+00:00