
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
- 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.
- Step 2In a medium-sized pan, pour in the double cream and add the vanilla seeds. Bring to a gentle boil.
- 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.
- 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.
- Step 5Pop into the pre-heated oven for 25-30 minutes, or until just set still with a wobble.
- 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.
- 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.
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