First posted: Dec 3, 2018

Milk Tart Crème Brûlée with Honey and Almond Brittle


Ho Ho Ho! I think you should make these Milk Tart Creme Brulee’s PRONTO 🙂 Don’t they look gorgeous with their little halo of golden almond brittle? Also, no one needs to know that they are ridiculously easy to make, and are a perfect festive season treat because you can make them a day or two in advance and then just do the crisp sugar crust a few moments before serving, YAY. Happy feasting, friends.
And thanks as always to my amazing Miele friends for collaborating on this delicious recipe with me and for kitting my kitchen out with their incredible appliances so that I can keep on cooking in style and sharing new recipes with you.



Cooks in:        Serves:6-8

For the Crème Brûlée
  • 6 egg yolks
  • 100g caster sugar
  • 750ml cream
  • ¼ tsp ground nutmeg
  • 2 cinnamon sticks
  • 1 star anise
  • 1 vanilla pod, halved lengthways
  • Extra caster sugar, for dusting
For the Praline
  • ¼ cup honey
  • 1/3 cup roughly chopped almonds

What to do

1. Pre-heat oven to 150°C.

2. Heat the cream in a saucepan until bubbles start to form (do not allow to boil), then remove from the heat, add in the caster sugar and spices and stir until the sugar has dissolved. Set aside.

3. Whisk the egg yolks in a large mixing bowl until pale and fluffy, and then slowly pour in the cream, whisking continuously.

4. Pour through a sieve into 8 small ramekins. Transfer the ramekins to a deep baking tray or dish, and pour in enough warm water come halfway up the sides of the dishes.

5. Bake for 30 minutes or until just set, and then remove from the oven and allow to cool completely in the fridge.

6. Meanwhile, for the praline: heat the honey in a small saucepan until bubbling and golden, and simmer gently for 3-4 minutes. Place the almonds on a non-stick baking tray or silicone mat, pour over the hot honey and leave to cool completely before breaking into rough shards. Store in an airtight container.

7. Just before serving, sprinkle 1 Tbsp caster sugar over each pudding and place under a hot grill until the sugar has melted and is golden.

Photo Credit @Curtis Gallon

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