Hollow out a muffin, fill it with a creme patisserie, sprinkle sugar on top and brûlée it with a kitchen blow torch. It is a delicious combination of soft cake exterior, creamy lemony custard and a crunchy caramel topping. Recipe by Heinstirred
INGREDIENTS:
- 12 vanilla muffins
- 600ml Ultramel Custard
- 30ml milk
- 35ml cornflour
- pinch of salt
- finely grated zest of two lemons
- 60ml caster sugar
DIRECTIONS:
- Hollow out the muffins making sure the edges are not too thin
- Place the custard in a saucepan
- Mix the milk and cornflour to make a slurry and add to the custard with a pinch of salt
- Mix well and bring the custard to the boil while stirring constantly
- Keep stirring until the custard is thick and remove the custard from the heat
- Stir in the zest and let the custard cool down in the fridge
- (place plastic wrap on the custard so it does not form a skin)
- Once the custard has cooled down spoon it in the hollowed out muffins
- Sprinkle a teaspoon of sugar on each muffin, spreading it out with the back of a teaspoon
- Use a kitchen blowtorch to caramelise the sugar
- Let the caramel cool for a minute or so to harden, then serve immediately