Lemon Brûlée Muffins

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 


  • 12 vanilla muffins
  • 600ml Ultramel Custard
  • 30ml milk
  • 35ml cornflour
  • pinch of salt
  • finely grated zest of two lemons
  • 60ml caster sugar



  • 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