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.
- 200 g Vanilla Wine Biscuits
- 100 g Butter
- 200 g Caster Sugar
- 100 g Cornflour
- 300 ml Cream
- 300 ml Milk
- 50 g Butter
- 3 Egg Yolks
- 2 Teaspoon Vanilla Extract
- 150 g Caster Sugar
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First things first, line a 20cm square baking tin with greaseproof paper and set aside.
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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.
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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.
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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.
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Either serve immediately or return to the fridge until required. Crack!
Very tasty indeed