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
Breakfast Milk Crème Brulee with Salted Egg Flakes
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$0.0
Crème Brulee
Corn flakes, toasted
/g
200.0 g
0%
UHT Milk
/ml
800.0 ml
0%
Dairy cream, 38% fat content
/ml
800.0 ml
0%
Infusion mixture (from Part A)
/ml
400.0 ml
0%
Sea Salt
/g
7.5 g
0%
CARTE DOR Vanilla Flavoured Flan Mix 2kg
/g
160.0 g
0%
Points
Salted Egg Crunchy Flakes
Corn flakes
/g
85.0 g
0%
Milk Powder
/g
40.0 g
0%
Knorr Golden Salted Egg Powder 800g
/g
15.0 g
0%
Points
Icing Sugar
/g
20.0 g
0%
Sea Salt
/tsp
1.0 tsp
0%
Margarine
/g
80.0 g
0%
/
Crème Brulee
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Corn flakes, toasted 200.0 g
-
UHT Milk 800.0 ml
-
Dairy cream, 38% fat content 800.0 ml
-
Infusion mixture (from Part A) 400.0 ml
-
Sea Salt 7.5 g
Salted Egg Crunchy Flakes
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Corn flakes 85.0 g
-
Milk Powder 40.0 g
-
Icing Sugar 20.0 g
-
Sea Salt 1.0 tsp
-
Margarine 80.0 g
Preparation
-
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.
-
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.
