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Decadent Crme Brle Delights

Decadent Crème Brûlée Delights

Decadent Crème Brûlée Delights: creamy custard, crunchy caramel, and buttery shortbread in every slice.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling Time 30 minutes
Total Time 2 hours 15 minutes
Servings: 12 pieces
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 375 g wheat flour (Type 405)
  • 225 g granulated sugar
  • 8 g Bourbon vanilla sugar
  • 0.5 tsp salt
  • 1 finely grated lemon zest
  • 0.5 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 large egg (size M)
  • 200 g soft unsalted butter
  • 1-2 vanilla pods
  • 750 ml heavy cream
  • 750 ml whole milk
  • 7 large eggs (size M)
  • 5 large egg yolks (size M)
  • 150 g granulated sugar
  • 250 g mascarpone cheese
  • 400 g lean quark or full-fat Greek yogurt
  • 50 ml vanilla liqueur (optional)
  • 1 tbsp cornstarch
  • 1 zest and juice of 1 organic lemon
  • 80-100 g coarse brown sugar for caramelizing the top

Equipment

  • Large mixing bowls
  • Whisk
  • Rubber spatula
  • 30x40 cm deep baking sheet
  • Kitchen torch

Method
 

  1. In a large mixing bowl, combine the flour (reserve 3 tablespoons), sugar, vanilla sugar, salt, lemon zest, cinnamon, and baking powder.
  1. Whisk the egg with 2 tablespoons of water, then pour it into the dry ingredients along with the butter pieces.
  1. Mix until the dough breaks into small, crumbly pieces—about pea to walnut size.
  1. Dust the reserved tablespoon of flour over the crumbs and toss gently, avoiding overworking it.
  1. Butter a deep 30x40 cm baking sheet and dust the bottom lightly with the remaining 2 tablespoons of flour.
  1. Scatter the crumble mixture evenly, then press it into the pan and build a slight edge around the border.
  1. Chill in the fridge for 30 minutes.
  1. Preheat the oven to 200°C (390°F) for top/bottom heat, or 180°C (350°F) for convection.
  1. Bake the base for 20–25 minutes until golden and dry to the touch, then let it cool completely.
  1. Split the vanilla pods lengthwise and scrape out the seeds. Combine the cream, milk, vanilla seeds, and pods in a saucepan and warm over medium heat until it just starts to steam.
  1. Let it steep for 5 minutes, then whisk the eggs, yolks, sugar, mascarpone, quark, vanilla liqueur (if using), cornstarch, lemon zest, and juice in a large bowl until smooth.
  1. Strain the warm vanilla cream into the egg mixture while whisking constantly, then pour the custard over the cooled base.
  1. Bake at 160°C (320°F) for 45–55 minutes until the center jiggles slightly but the edges are set.
  1. Once cooled, sprinkle the top with coarse brown sugar and caramelize using a kitchen torch.
  1. Let the sugar harden for 5 minutes before slicing into squares with a hot knife.

Nutrition

Calories: 450kcalCarbohydrates: 36gProtein: 8gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 135mgSodium: 120mgPotassium: 220mgFiber: 1gSugar: 20gVitamin A: 15IUCalcium: 15mgIron: 5mg

Notes

Make sure to use fresh ingredients for the best flavor. Store the base and custard for up to 2 days before caramelizing the top. Try variations like adding pureed berries for a fruity twist. Don't skip the pre-baking step; it's essential for a crispy base. Caramelize just before serving to maintain the crust's texture.
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