Om Ali Crème Brûlée (Serves 8)
i sweet
Ingredients:
400 g baked mille-feuille pastry
For the Custard:
1.5 liters milk
300 g sugar
90 g custard powder
For the Cream:
125 g sweetened cream powder
250 ml milk
50 g shredded coconut
100 g mixed nuts
100 g sugar (for caramelizing)
Preparation:
1. Mix custard powder with milk and sugar. Heat on the stove, stirring until thickened.
2. In a baking dish, layer the mille-feuille, nuts, and coconut.
3. Pour the hot custard mixture over the mille-feuille.
4. Whisk cream powder with milk until firm, then spread over the custard layer.
5. Bake in a preheated oven for 15-20 minutes.
6. Sprinkle sugar over the top and caramelize using a blowtorch. Serve hot
400 g baked mille-feuille pastry
For the Custard:
1.5 liters milk
300 g sugar
90 g custard powder
For the Cream:
125 g sweetened cream powder
250 ml milk
50 g shredded coconut
100 g mixed nuts
100 g sugar (for caramelizing)
Preparation:
1. Mix custard powder with milk and sugar. Heat on the stove, stirring until thickened.
2. In a baking dish, layer the mille-feuille, nuts, and coconut.
3. Pour the hot custard mixture over the mille-feuille.
4. Whisk cream powder with milk until firm, then spread over the custard layer.
5. Bake in a preheated oven for 15-20 minutes.
6. Sprinkle sugar over the top and caramelize using a blowtorch. Serve hot