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Three-ingredient crème brûlée flowers
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Prep Time:
25 minutes
Cook Time:
12 minutes
Total Time:
37 minutes
Indulge in our beautiful, simple 3-ingredient crème brûlée flowers for a quick and delightful dessert!
Ingredients:
  • 2 sheets frozen shortcrust pastry, just thawed
  • 185ml (3/4 cup) double thick vanilla custard
  • 55g (1/4 cup) caster sugar
Instructions:
  • Preheat the oven to 180C/160C fan forced. Lightly grease 18 holes on a mini muffin pan, then use an 8cm flower-shaped cutter to cut out 9 flowers from each pastry sheet.
  • Press the flowers into the pans, ensuring the base of the petals sits on the lip of the pan. Bake for 10 minutes until lightly golden. Carefully transfer each pastry flower to the flat lip of the muffin pan and bake for an additional 2 minutes until bases are crisp. Cool on a wire rack before serving.
  • Spoon the custard into the pastry shells and level the tops. Sprinkle 1/2 tsp sugar on each flower. Use a kitchen blowtorch to caramelize the sugar. Let it cool for 2 minutes until the toffee sets. Serve right away.

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