Monday, December 17, 2012

Speculoos Crembulee

Photo and Recipe by Candico

This holiday season Speculoos crembulee will surely be a star once you served it as a dessert, follow recipe below:
For 4 persons:
  • 4 level tablespoons of Candico light brown soft sugar
  • 30 g of castor sugar (‘Tiense Suiker’)
  • 80 g of Speculoos spread
  • 50 cl of full-cream milk
  • 4 egg yolks
  1. Heat the oven to 5 – 150 °C.
  2. Beat the egg yolks with the castor sugar to a pale frothy mixture.
  3. Melt the crumbled Speculoos spread in half of the milk on a low heat until completely melted. Add the rest of the milk, pour this mixture over the eggs and mix.
  4. Divide the mixture over 4 crème brûlee dishes (or 4 soufflé dishes). Put them in a large oven-proof tray and fill it with warm water to ¾ way up the small dishes. Leave to bake for 30 min. Leave to completely cool and then place in the fridge for a few hours.
  5. Just before serving cover the crèmes with a fine layer of soft brown sugar and caramelise with a crème brûlée torch or under a hot grill (if using the grill, place ice cubes around the dishes). Wait 5 min and serve.

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