The Aussie Creme Brulee

It actually worked! Hurrah!

--
Gourmet Inspired Tip: I love creme brulee, and have always wanted to try making it. But after a bit of thinking and reading, I decided to give it an Aussie twist.

Aussie creme brulee is basically creme brulee with an Anzac bikkie base. It gives the dessert a little bit more substance, and I think the crumbly texture and sweetness of the bikkie really takes the custard and caramelised sugar flavour to a new level.

I've been super stoked to try this idea and it actually worked the first time around, well almost...my base was a little soggy as I was overly excited and didn't think to "bake it blind" first. The method below rectifies my error, but even with the sogginess the flavours were definitely there.

Enjoy!

Aussie Creme Brulee

Ingredients:

- 400 ml pure cream
- 6 egg yolks
- 1/2 cup sugar (raw or white)
- 1/4 cup brown sugar
- 1 1/2 cups Anzac biscuits, crumbed (about 6 biscuits)
- 3-4 tbs butter
- 1 tsp vanilla
- pinch of salt

Method:

- Preheat oven to 180⁰C.
- In a mixing bowl, using your hands, mix the Anzac biscuit crumbs and the butter until the crumbs stick together.
- Layer the mixture evenly across the base of four small (5 oz) ramekins. I didn't have any, so I used short flat tea cups (pictured). Just make sure whatever you use is small and shorter than it is wide, as you will have to fill it to the brim with your custard. Cover the entire base and flatten it as much as you can, should be about 2 mm thick.
- Bake in oven for approximately 10 minutes, until the bases are set. Remove and let cool.
- In a pan or pot, heat the cream until it is hot but not boiling.
- In another mixing bowl, gently combine egg yolks and sugar, but do not whisk. Slowly add hot cream, stirring constantly until sugar and eggs are completely dissolved. Add vanilla and salt and mix thoroughly. Strain out any remaining solid bits.
- Pour custard into bases, filling the cups all the way to the top. (If you don't, it will be very difficult to caramelise the sugar on top at the end).
- Place cups in a deep baking dish and fill the dish with hot water so that it comes about halfway up the cups. Bake in oven (still at 180⁰C) for about 30-40 minutes until the custard is set.
- Remove from oven and let cool to room temperature. Refrigerate until chilled.
- Sprinkle brown sugar on tray lined with baking paper and dry in oven for a few minutes. Remove and break up the clumps of sugar using a rollin pin or the base of a cup. Set aside.
- When ready to serve, sprinkle brown sugar generously on top of custards. Place under hot broiler for 3-4 minutes to caramelise the sugar. Alternatively, use a torch. Remove and serve. :)