Crème Brulee Petit Four

Photo: Anonymous

Ingredients

5 egg yolks

2 tablespoons Sugar

300 ml double cream

1/2 vanilla pod

pastry tartlet cases

large pinch of ground Cinnamon

caster sugar, for dusting

Preparation

In a mixing bowl, using an electric beater or whisk, whisk together the egg yolks and sugar until white and fluffy.

In a heavy-based saucepan, bring the cream and the vanilla pod to the boil.

Remove the vanilla pod and add the hot cream to the egg yolk mixture.

Mix together, then pour back in the heavy-based saucepan. Cook gently over a very low heat, stirring constantly, until the mixture thickens and takes on a custard consistency.

Transfer the egg yolk mixture to a measuring jug. Pour half the mixture into half the tartelette cases, dividing it evenly among the cases.

Stir the cinnamon into the remaining egg yolk mixture. Pour this into the remaining tartelette cases.

Chill the filled tartelette cases until set.

Dust the chilled tartelette cases with a fine, even layer of sifted caster sugar. Using a chef's blowtorch, glaze the sugar layer until blackened.

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About

Prep time:
25 mins, plus chilling
Cook time:
15 mins

Cooks Tips...

This recipe contains lightly cooked egg. Raw or lightly cooked egg should not be served to young children, elderly people, invalids and pregnant women because of the risk of salmonella poisoning.

By: Michel Lemoine From: Good Food Bites