Tiny creme brulee cakes

Votes: 2

Time: 3 hours 35 minutes
Complexity: easily
Quantity: 24 cakes

Crème brûlée, a custard dessert with a caramelized crust, is one of the most beloved flavors worldwide. It's always a sure bet at any holiday table, ensuring your celebration will be talked about for a long time. But if you're hosting a large reception, you can make tiny crème brûlée cakes that can be eaten without cutlery. You won't need any miniature molds for them. The base of the dessert is an upside-down wafer cookie. Bake the cream separately, pipe it onto the cookies, sprinkle with sugar, and caramelize with a blowtorch.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup heavy cream
Half a vanilla pod, split
4 tablespoons of sugar
2 large yolks
24 vanilla wafer cookies, round
Special equipment: pastry bag, hand torch

Ingredient Substitution Suggestions

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Recipes with similar ingredients: wafer cookies, eggs, cream, vanilla pod

Cooking the dish according to the recipe:

Position a rack in the middle of the oven and preheat the oven to 150°C.
In a small saucepan, heat the cream and vanilla bean over medium heat until steaming. Remove from heat and let sit for 5 minutes. In a small bowl, whisk 2 tablespoons of sugar until pale yellow. Fold the cream into the egg mixture. Remove the vanilla bean, scrape out the remaining seeds, and fold them into the cream. Pour the cream into an 8-inch square baking dish.

Line a 22 x 32 cm (9 x 13 in) baking dish with a kitchen towel and place the custard-filled pan on top. Place the larger pan on the oven rack and fill it about halfway with warm water. Bake the custard until set but still jiggly in the center, 35 to 45 minutes. Cool to room temperature, then refrigerate for at least 1 hour. (The custard can be made the night before.) Transfer the custard to a pastry bag or large zip-lock plastic bag and snip off the corner.
Place the cookies flat-side up on a baking sheet. Pipe a spiral of custard onto each cookie, all the way to the edge. Smooth the custard with a small offset spatula or the back of a spoon. Refrigerate for at least 30 minutes or up to 2 hours.
Before serving, generously sprinkle each crème brûlée with the remaining 2 tablespoons of sugar. Using a kitchen torch, light the crème brûlée until the sugar darkens and caramelizes. Refrigerate for a few minutes to allow the crème brûlée to thicken slightly, then serve.

Categories:

recipe / Desserts / Cookie / Cakes / Food Network - recipes

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