CrèMe Brulee Petit Four – a delicious recipe with egg yolks, sugar, double cream, vanilla pod, pastry, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a mixing bowl, using an electric beater or whisk, whisk together the egg yolks and sugar until white and fluffy.
2
In a heavy-based saucepan, bring the cream and the vanilla pod to the boil.
3
Remove the vanilla pod and add the hot cream to the egg yolk mixture.
4
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.
5
Transfer the egg yolk mixture to a measuring jug. Pour half the mixture into half the tartelette cases, dividing it evenly among the cases.
6
Stir the cinnamon into the remaining egg yolk mixture. Pour this into the remaining tartelette cases.
7
Chill the filled tartelette cases until set.
8
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.
562
kcal
Calories
40
g
Fat
33
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 egg yolks, 2 tablespoons sugar, 1 1/4 cups double cream, 1/2 vanilla pod, and more.
Yes, CrèMe Brulee Petit Four falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
