Roasted hazelnut crème brulée
Prep
15 mins
Cook
45 mins
Servings
6
Difficulty
Medium
There's something magical about cracking through that caramelized sugar shell to reach the silky custard beneath. This roasted hazelnut version is my go to when I want to impress without spending hours in the kitchen. You'll have it ready in just an hour, and honestly, most of that is hands off baking time. Eggs are packed with choline, which supports brain health, so you're treating yourself well with every spoonful. The beauty of this dessert is how simple it really is to pull together, yet it feels wonderfully fancy on the plate.
Ella x
Ingredients
- 300 mlsdouble cream(tub double cream)
- 200 mlswhole milk
- 5medium free range eggs(medium free range egg yolks )
- 25 gramscaster sugar(caster sugar, plus 2 tbsp for topping )
- 100 gramscustard powder(Rhythm 108 Golden Blonde Spread )
Detail level
Instructions
- 1
Preheat the oven to 150ºC, gas mark 2. Heat the cream and milk together in a saucepan until almost boiling. Remove from the heat and set aside for 10 minutes.
- 2
Meanwhile, whisk the egg yolks and 25g sugar together, then mix in the blonde spread until combined. Gradually whisk in the cream and milk mixture, then pour into 6 x 100ml small ramekins.
- 3
Place the ramekins into a roasting tin and pour enough cold water into the tray to come two-thirds of the way up their sides. Carefully put the roasting tin in the oven and cook for 30-40 minutes, or until just set with a little wobble, then leave in the turned-off oven with the door ajar to cool for 2 hours and set.
- 4
Preheat the grill to high. Put the ramekins onto a baking tray, then sprinkle 1 tsp caster sugar in an even layer over each brulée. Grill – or use a blowtorch – until the sugar melts and caramelises to a golden brown colour, 2-4 minutes. Leave to cool until the sugar has set, then serve imediately.
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