adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lemon custard brulee vol-au-vents recipe
Lemon custard brulee vol-au-vents recipe
0 Likes
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Indulge in the delightful combination of crackling brulee and zesty lemon custard in airy French vol-au-vents - a must-try dessert fusion!
Ingredients:
  • 125g (1/2 cup) thickened cream
  • 125g (1/2 cup) milk
  • 2 egg yolks
  • 40.00 gm caster sugar, plus extra 110g (1/2 cup)
  • 5.00 gm cornflour
  • 50g bought lemon curd
  • 1 lemon, rind finely grated
  • 4 vol-au-vent shells
  • 110g (1/2 cup) raw caster sugar
Instructions:
  • Preheat your oven to 190C/170C fan forced, then gently simmer the cream and milk in a saucepan over medium heat without boiling.
  • Combine egg yolks, caster sugar, and cornflour in a heatproof bowl, whisk until smooth. Slowly pour in the cream mixture, whisking constantly. Strain through a fine sieve into a saucepan. Cook over medium-low heat, stirring constantly, until it thickens slightly for about 5 minutes. Fold in lemon curd and lemon rind gently.
  • Place the vol-au-vent shells on a baking tray and generously fill each shell with the lemon custard mixture. Bake in the oven for 10-15 minutes until the custard is set. Let them cool, then cover with plastic wrap and refrigerate for 1-2 hours until chilled.
  • In a small saucepan, stir together raw caster sugar, extra caster sugar, and 125ml (1/2 cup) water over medium-high heat until the sugar is dissolved. Boil the mixture, then simmer until golden. Pour 1-2 tbsp over set custard in each vol-au-vent, making sure to tilt for even coverage. Let the toffee set for 5 minutes before serving.

Similar Recipes