Mini Creme Brulee Trifles
These Mini Creme Brulee Trifles are a delightful combination of creamy custard layered with crisp caramelized sugar on top, perfect for special occasions or indulgent desserts.
Equipment
- Medium Saucepan
- Mixing Bowl
- Ramekins
- Kitchen Torch
Ingredients
Ingredients
- 1 unit vanilla bean Split and seeds scraped out
- 8 large egg yolks
- 1 quart heavy cream 950 ml
- ½ cup granulated sugar Plus extra for topping
Instructions
- Step 1: Prepare Your Vanilla - Slice the vanilla bean lengthwise and scrape out the seeds.
- Step 2: Make The Custard - Combine heavy cream, vanilla seeds, and pod in a saucepan. Heat until simmering. In a bowl, whisk egg yolks and sugar until pale. Gradually add cream to egg mixture while whisking.
- Step 3: Cook The Custard - Strain the mixture into ramekins, set in a baking dish, and fill with hot water halfway up the sides.
- Step 4: Bake The Custard - Preheat oven to 325°F (160°C) and bake for 30-35 minutes until set but jiggles slightly. Cool and refrigerate for at least 2 hours.
- Step 5: Caramelize The Sugar - Sprinkle sugar on top of custards and caramelize with a kitchen torch or broiler.
- Step 6: Assemble The Trifles - Layer crumbled caramelized sugar and custard in a glass, finishing with caramelized sugar on top.
Notes
For best results, caramelize sugar just before serving for maximum crunch. Use fresh vanilla beans for optimal flavor.