Biscoff Crème Brûlée

Name: Biscoff Crème Brûlée
Prep time: 20 min
Total time: 55 min
Yield: 6 - 8
Ingredients: 200 g Biscoff spread; 500 mL double cream; 1 vanilla pod, seeds removed; 6 egg yolks; 50 g golden caster sugar; 30 g demerara sugar; Lotus biscuits, to serve for dipping

By Mandy JamesPublished: 01 July 2021

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Crème Brulee just got *even* better! We've added the biscuit spread everyone loves, Biscoff! Make these super easy desserts for the ultimate sweet treat. Plus they're super easy to make with minimal washing up, bonus!

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Yields:

6 - 8

Prep Time:

20 mins

Total Time:

55 mins

Ingredients

200 g
Biscoff spread
500 ml
double cream
1
vanilla pod, seeds removed
6
egg yolks
50 g
golden caster sugar
30 g
demerara sugar
Lotus biscuits, to serve for dipping

Directions

1. Step 1Preheat oven to 170°C (150ºC Fan). Add approx 30g of Biscoff spread into each of the ramekins and spread out evenly. Pop into a deep baking tray evenly spread apart.
2. Step 2In a medium-sized pan, pour in the double cream and add the vanilla seeds. Bring to a gentle boil.
3. Step 3In a separate large bowl whisk together the egg yolks and caster sugar until thickened and lightened in colour. While whisking, slowly pour in 1/4 of the hot cream mixture until well combined. Gradually pour in the rest, whisking quickly and continuously until fully combined.
4. Step 4Divide the mixture between the ramekins until they reach the top. Gently pour boiling water into the tray until it comes halfway up each ramekin.
5. Step 5Pop into the pre-heated oven for 25-30 minutes, or until just set still with a wobble.
6. Step 6Remove from oven being careful not to let water splash into the ramekins. Let cool for 5 minutes then remove ramekins from the water bath and pop in the fridge to set for at least 1 hour.
7. Step 7When ready to serve, evenly sprinkle the demerara sugar over the ramekins, then using either a blow torch or grill turned up high, caramelise the sugar until starting to bubble all over. Leave to cool and let the sugar harden so you get a good crack. Serve with Lotus Biscoff biscuits to dip.