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Crème Brûlée Square

March 3, 2019 By Dane McGregor 1 Comment

Imagine if you could take the humble kiwi custard square to the next level, add a vanilla biscuit base, amp up the smooth vanilla custard and finish off with the cracking sound of caramelised sugar on top.

This is when the custard square collides with the popular dessert, crème brûlée. The crème brûlée is best known for being a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelised sugar. So these were popular elements I wanted to bring through to this fusion recipe and give a different take on the iconic custard square.

Set on a vanilla biscuit base, this is then topped with a smooth vanilla custard and a crisp amber shell worth cracking with the end of your spoon. If you love a good crème brûlée, then you need to cut a square and try this recipe for yourself. Plus, how fun is it to use a blowtorch – any excuse really.

5 from 1 vote
Print
Crème Brûlée Square
Prep Time
45 mins
Chilling
3 hrs
Total Time
3 hrs 45 mins
 
Serves: 12 Square
Ingredients
Base
  • 200 g Vanilla Wine Biscuits
  • 100 g Butter
Filling
  • 200 g Caster Sugar
  • 100 g Cornflour
  • 300 ml Cream
  • 300 ml Milk
  • 50 g Butter
  • 3 Egg Yolks
  • 2 Teaspoon Vanilla Extract
Caramelised Top
  • 150 g Caster Sugar
Instructions
  1. First things first, line a 20cm square baking tin with greaseproof paper and set aside.

  2. To make the base, blitz vanilla biscuits in a food processor or crush with a rolling pin. Add melted butter and mix through thoroughly. Press biscuit mix firmly into base of prepared tin and place in the fridge to cool while you make the filling.

  3. In a large saucepan, add the cream, milk, sugar, cornflour and butter. Slowly bring to a boil and stir constantly for about 3 minutes until it thickens. Remove from the heat, then quickly whisk in the egg yolks and vanilla until silky and smooth. Pour over top of biscuit base, smooth surface and then return to the fridge to set and cool for about 3 hours.

  4. When the slice has set, remove from fridge and slice into 12 squares. Sprinkle each square with roughly half a tablespoon of sugar before carefully heating, caramelising and giving colour to the melting sugar with a blowtorch.

  5. Either serve immediately or return to the fridge until required. Crack!

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Comments

  1. Jane

    January 13, 2020 at 11:37 pm

    5 stars
    Very tasty indeed

    Reply

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I love cake, but I also love coffee. And this seas I love cake, but I also love coffee. And this season calls for plenty of iced coffees. 

The perfect pairing with an iced coffee is this Chocolate Coffee Cake with a Coffee Mascarpone filling, recipe below. Hands up if you love both cake and iced coffees 🙌🏼.

✏️ Chocolate Coffee Cake

500g @bakelshomebaking Moist Chocolate Cake Baking Mix
½ Cup Water (Room Temp)
4 Eggs (Size 6 or 7)
1 Cup Vegetable Oil
2 Tablespoons Granulated Coffee

✏️ Coffee Mascarpone

500g Mascarpone
2 Tablespoon Granulated Coffee
3-4 Teaspoons Hot Water
6 Tablespoons Icing Sugar
Dark Chocolate

✏️ Method

1 - Preheat the oven to 180°C fan bake and grease the sides and line the bases of 2 x 20cm round springform cake tins with greaseproof paper. Set aside.

2 - Place the cake ingredients into a mixing bowl and beat on a low speed for 1 minute. Scrape down the sides and beat for another couple of minutes until smooth.

3 - Using kitchen scales, evenly measure cake mixture across the 2 prepared baking tins and bake for around 35-40 minutes, or until an inserted skewer comes out clean. Remove from the oven and allow to cool completely before filling.

4 - To make the coffee mascarpone filling, start by dissolving the granulated coffee with the hot water in a small bowl or ramekin, then set aside to cool. Meanwhile, beat together the mascarpone and icing sugar until smooth. Add the cooled coffee mixture and beat once again until incorporated.

5 - To assemble, place the first layer of cake onto a serving dish or cake stand, then evenly cover with a layer of coffee mascarpone. Gently place the second cake layer on top, then cover with another generous layer of coffee mascarpone. To finish, grate chocolate over top and serve alongside a freshly made iced coffee, or at your next BBQ celebration.

Serves: 10+ Slices
So who is Dane, the face behind Baker Gatherer. Le So who is Dane, the face behind Baker Gatherer. Let me tell you, he’s a pretty sweet dude 😆 

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Now, do you want to know anything else?
The Easter season is nearly upon us, which means H The Easter season is nearly upon us, which means Hot Cross Bun are ready to be enjoyed. With that said, @newworldnz always has a plentiful selection of Easter treats, especially Hot Cross Buns. This year I’m offering a different twist on an Easter tradition, and introduce these Hot Cross Bun Kebabs.

These Hot Cross Bun Kebabs are super easy to make and are served with a sweet Whipped Cream Cheese to dip. You can also use any of your favourite or seasonal fruit to make these kebabs your own. I’ll share the method and recipe below so you can make these delicious kebabs at your place this Easter!

So, don’t forget to grab some Hot Cross Buns from your local New World, and check out their website for plenty more Easter inspired recipes.

💥 Hot Cross Bun Kebabs

✏️ Ingredients

1 Pack of Hot Cross Buns from New World
2 Nectarines
2 Bananas
Grapes (Note: You can use any of your favourite or seasonal fruit)
Lemon Juice

130g Cream Cheese
100ml Fresh Cream
50g Caster Sugar
1 Teaspoon Vanilla Extract

✏️ You’ll Need

Wooden Kebab skewers 

✏️ Method

To make the Whipped Cream Cheese:

1. Add the cream cheese and caster sugar into a bowl, and using a hand-held mixer, beat for 2-3 minutes until combined and fluffy.
2. Pour in the cream and vanilla extract and again beat for 2-3 minutes until smooth and fluffy.
3. Scoop into a serving bowl, cover and chill in the fridge until serving.

To make the Hot Cross Bun Kebabs:

1. Cut the hot cross buns into cubes, roughly 8 pieces per bun. Place cubes on a baking tray and grill each side until lightly toasted, turning regularly. Once all cubes are toasted, set aside to cool.
2. Dice your favourite or seasonal fruit into cubes, similar sizes to the hot cross bun cubes. Then dip or roll your diced fruit through lemon juice to prevent any browning.
3. To assemble your kebabs, alternate between various diced ingredients, starting with a hot cross bun cube at the base. Repeat until skewer is full. Serve immediately alongside the Whipped Cream Cheese, or chill in the fridge until serving. Enjoy.

Serves 12+
I feel I’m in denial the seasons are slowly star I feel I’m in denial the seasons are slowly starting to change. The long hot summer evenings are starting to slip and the mornings a getting darker and cooler… now where are my slippers?
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