Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
Crème brûlée biscuits
How it's done
In a pan, whisk together the milk and all the other ingredients up to and including the egg, bring to the boil over a medium heat, whisking constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat, whisk for a further 2 mins. Pour the custard through a sieve into a bowl. Place a sheet of cling film directly over the top and leave to cool completely, chill for approx. 2 hrs.
Mix the flour, sugar, salt and vanilla in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft biscuit dough (do not knead), cover and refrigerate for approx. 1 hr.
On a lightly floured surface or between two sheets of baking paper, roll out the dough in batches to approx. 7 mm thick. Cut out circles (approx. 5 ½ cm in diameter), place on one baking trays lined with baking paper.
Approx. 10 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, leave the biscuits to cool on a rack.
Crème brûlée biscuits
Stir the custard until smooth, add the lemon zest, mix, spread over the biscuits, leaving a gap of approx. 5 mm all the way around. Sprinkle with sugar, caramelize with the flame on a blowtorch, serve immediately.
|Shelf life:||Store the biscuits (without the custard) in an airtight container for approx. 2 weeks. As soon as the custard is on top of the biscuits, enjoy fresh. The custard can be covered and kept in the fridge for approx. 1 day.|
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