Hot Cross Bun Creme Brulee
2h 55m·French
Hot Cross Bun Creme Brulee
Ingredients
- 2 Coles Bakery Hot Cross Buns, day-old, coarsely torn
- 1 cup (250ml) pouring cream
- 1 1/2 cups (375ml) milk
- 1/3 cup (75g) caster sugar
- 4 Coles Australian Free Range Egg yolks
- 2 tbsp brown sugar
Instructions
4 steps
- 1
Preheat oven to 160C. Place four 1 cup (250ml) ramekins in a roasting pan. Divide buns evenly among the ramekins
- 2
Whisk the cream, milk, caster sugar and egg yolks in a bowl. Strain through a fine sieve into a jug. Pour over the bun in each ramekin. Set aside for 5 mins to soak.
5 min - 3
Pour enough boiling water into the roasting pan to come halfway up the side of each ramekin. Bake for 30 mins or until just set. Set aside to cool. Place in the fridge for 2 hours to chill.
30 min - 4
Preheat grill on high. Sprinkle brown sugar evenly over the puddings. Cook under grill for 1-2 mins or until sugar caramelises. Serve immediately.
2 min
Progress
0 / 4 steps
