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Crème Brûlée Canapé Cups


Ingredients (makes 10)

For the Filling

  • 570ml (1pt) Double cream
  • 6 Egg yolks
  • 2 tbsp Golden caster sugar
  • 2 tbsp Cornflour
  • 1 Vanilla Pod, split and seeds scraped out ..... (or you can use a ready-made mixture and follow the manufacturer’s instructions!)

For the topping


1. To make the custard, gently heat the cream in a saucepan. Whisk the eggs, sugar, cornflour and vanilla pod in a bowl. Once the cream is warm, pour it over this mixture, whisking as you go. Then transfer the whole mixture into a pan and cook on a very low heat for about 15 minutes, whisking all the time until it is as thick as tinned custard.

2. Fill the Cocktail Cups with the custard and put in the fridge for at least 30 minutes for the custard to set.

3. Sprinkle the caster sugar in a thin layer over the top of the custard. Heat with a blow torch until it's caramelised, then leave to set and harden before serving.