Breakfast Milk Crème Brulee with Salted Egg Flakes
Creamy, refreshing and decadent, this crème brulee recipe is a heavenly treat that promises love at first bite. Crunchy salted egg flakes give this popular French dessert a unique Asian twist.
Ingredients
Crème Brulee
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Corn flakes, toasted 200 g
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UHT Milk 800 ml
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Dairy cream, 38% fat content 800 ml
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Infusion mixture (from Part A) 400 ml
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Sea Salt 7.5 g
Salted Egg Crunchy Flakes
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Corn flakes 85 g
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Milk Powder 40 g
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Icing Sugar 20 g
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Sea Salt 1 tsp
Preparation
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Crème Brulee
- Heat oven to 160° C.
- Part A: Spread corn flakes on a baking sheet and bake until toasty, about 15 minutes.
- While still warm, transfer to milk and cream mixture. Stir to combine and gently warm up for 3 mins.
- Strain into a bowl or a saucepan, pressing to extract liquid. Discard soggy cereal.
- Part B: Heat up infusion mixture (from Part A), cream, and sea salt.
- Gradually add in vanilla flan mix, stirring continuously until dissolved.
- Remove from heat.
- Pour into ramekin moulds and leave to set in the fridge.
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Salted Egg Crunchy Flakes
- Heat oven to 160° C.
- Place corn flakes in a large bowl and crush lightly with your hands.
- In a small bowl, stir together milk powder, salted egg powder, icing sugar and sea salt.
- Sprinkle mixture over crushed flakes and add melted margarine.
- Toss to coat cornflakes evenly.
- Spread on a baking sheet lined with parchment paper and bake for 20 minutes, until golden brown.
- Remove from tray and set aside to cool.
- Sprinkle topping on top of burnt crème brulee.
- Use the salted egg crunchy flakes immediately or store in an airtight container.
