Crème-brûlée Squares

Name: Crème-brûlée Squares
Cook time: 1 h
Total time: 1 h
Yield: 30
Ingredients: 7-10 Tbsp some + 75 g soft butter; 3 packages Vanilla sugar; 75 g + approx. 5 tablespoons icing sugar; 2 Eggs (Gr. M); 150 g Flour; 1⁄2 Tsp Baking Powder; 40 ml Cold espresso (alternatively strong coffee); 1⁄2 l Milk; 3 coated tablespoons of cornflour; 100 g Sugar; 6 Egg yolk (Gr. M); 7-10 Tbsp Kitchen gas burner

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 30

7-10 Tbsp some + 75 g soft butter
3 packages Vanilla sugar
75 g + approx. 5 tablespoons icing sugar
2 Eggs (Gr. M)
150 g Flour
1⁄2 Tsp Baking Powder
40 ml Cold espresso (alternatively strong coffee)
1⁄2 l Milk
3 coated tablespoons of cornflour
100 g Sugar
6 Egg yolk (Gr. M)
7-10 Tbsp Kitchen gas burner

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease square springform pan (24 x 24 cm; alternatively round, 26 cm Ø). For the dough, whisk 75 g butter, 1 vanilla sugar and 75 g icing sugar until creamy.
2
Stir in the eggs one by one. Mix flour and baking powder. Stir into the egg-sugar mixture. Stir in espresso. Smooth the dough in the mould. Bake in a hot oven on the lowest shelf for about 8 minutes.
3
For the cream, stir 5 tablespoons of milk and starch until smooth. Boil up the rest of the milk and sugar. Stir in the starch. Simmer for about 1 minute while stirring. Remove from the stove. Mix egg yolks and 2 vanilla sugars.
4
Stir into the thickened sugar milk. Remove the mould from the oven. Spread the vanilla cream on the espresso batter. Bake at the same temperature on the lowest rack for another 12 minutes. Remove from the oven and let cool in the mould.
5
Use a knife to remove the cake from the edge of the mould. Dust with approx. 5 tbsp. icing sugar. Caramelise with a kitchen gas burner and cut into 30-35 squares (each approx. 3.5 x 3.5 cm).