Creme Brulée-Square

Name: Creme Brulée-Square
Cook time: 40 min
Total time: 40 min
Yield: 64
Ingredients: 75 g Butter; 3 packages Vanilla sugar; 75 g (50 g) + 5 tablespoons icing sugar; 2 Eggs (size M); 150 g Flour; 2 Knife tips baking powder; 40 ml Espresso coffee; 500 ml Milk; 3 coated tablespoons of cornflour; 100 g Sugar; 6 Yolks (size M); 7-10 Tbsp Grease; 7-10 Tbsp Bunsen burner

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 64

75 g Butter
3 packages Vanilla sugar
75 g (50 g) + 5 tablespoons icing sugar
2 Eggs (size M)
150 g Flour
2 Knife tips baking powder
40 ml Espresso coffee
500 ml Milk
3 coated tablespoons of cornflour
100 g Sugar
6 Yolks (size M)
7-10 Tbsp Grease
7-10 Tbsp Bunsen burner

Directions

1
Beat the butter, 1 packet of vanilla sugar and 75 g icing sugar until creamy with the whisk of the hand mixer and fold in the eggs one by one. Mix flour and baking powder and stir into the fat mass. Stir in espresso. Smooth the dough in a greased square springform pan (24 x 24 cm) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 8 minutes
2
Stir 5 tablespoons of milk and starch until smooth. Bring the remaining milk and sugar to the boil. Remove milk from the stove, stir in mixed starch. Bring to the boil again and simmer for about 1 minute while stirring. Mix egg yolks and 2 sachets of vanilla sugar and stir into the pudding. Remove the base, spread the pudding cream on the base and smooth it down. Bake again at the same temperature on the lower rack for about 12 minutes. Take out and let cool down
3
Dust the pudding with approx. 5 tbsp. icing sugar and caramelise with a Bunsen burner. Cut into approx. 64 squares (3 x 3 cm)
4
waiting time approx. 3 hours