Caramel custard creme brulee dessert with caramel crust is one of the most beloved tastes in the whole world. Its availability on the festive table is always a win-win option, thanks who will be talked about your holiday for a long time. But if you plan a buffet with a large number of guests, you can cook tiny creme brulee cakes to eat without eateries appliances. And for them you don’t need any miniature molds. The base of the dessert will be an upside-down waffle cookie. Bake the cream separately, put it on cookies, sprinkle with sugar and карамелизируйте с помощью горелки. 
Time: 3 час. 35 minutes Difficulty: easy. Quantity: 24 cakes. Recipes used. volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. fat cream
- Half Vanilla Pod Opened
- 4 tbsp. l Sahara
- 2 large yolks
- 24 pcs. vanilla waffle cookies, round
- Special equipment: pastry bag, manual kitchen burner
Recipes with similar ingredients: waffle cookies, eggs, cream, vanilla pod
Recipe preparation:
- Place the wire rack in the middle of the oven and preheat the oven to 150 ° C.
- In a small saucepan over medium heat, heat the cream and vanilla pod until steam goes. Remove from heat and leave on 5 minutes. In a small bowl, beat 2 tbsp. l sugar until pale yellow mass. Stir the cream into the egg mixture. Catch vanilla pod, scrap the remaining seeds in it and mix them in cream. Pour the cream into a square baking dish of size 20 cm.
- Cover the baking dish with a size of 22 x 32 cm. towel and place on top filled with custard form. Place a large mold on the oven grate and pour about half warm water. Bake the cream until it hardens, but that’s it will still tremble in the center, 35-45 minutes. Cool to room temperature, then refrigerate for at least 1 hour (Custard can be prepared the night before). Transfer cream in a pastry bag or a large plastic bag with ziplock and cut the corner.
- Place the cookies flat up on the baking sheet. Extrude by spiral custard on each cookie to the very edge. Flatten cream with a small spatula or the back of a spoon. Put in refrigerator for at least 30 minutes or 2 hours.
- Before serving, generously sprinkle each brulee cream with the remaining 2 Art. l Sahara. Using a kitchen burner, light the cream until sugar will not darken or caramelize. Put on a few minutes in the refrigerator, so that the cream thickens slightly, then serve.
