Creme Brulee Gateaux
Ingredients (1 cake)
| Amount | Measure | Name |
|---|---|---|
| Cake: | ||
| 500.00 | g | CARTE D’OR Multi-purpose Hot Pudding Mix |
| 100.00 | g | Pecan nuts , chopped |
| 15.00 | ml | Brandy (optional) |
| 250.00 | ml | Milk |
| 5.00 | ml | Vinegar, white local |
| Creme Brulee Filling: | ||
| 10.00 | ml | Castor sugar |
| 50.00 | g | Orange zest (1 no) |
| 1.00 | l | MEADOWLAND Classique 10 x 1L |
| 125.00 | g | CARTE D'OR Crème Brûlée 6x1kg |
| Creme Brulee Filling: |
Preparation
1. Line a baking tray with grease proof paper and spray with spray and cook (full bain marie size)
2. Make up multi purpose puddings as per pack instructions. Fold in brandy and nuts.
3. Bakein oven at 180 deg for about 10 minutes or until cooked. Test with skewer. Leave to cool.
4. Heat up 800ml of Meadowland classique with orange zest and castor sugar. Make up Creme Brulee as per pack instructions and leave to cool.
5. Cut into 2 rounds of cake to fit a ring tin.
6. To assemble: Cake, then creme brulee mixture, allow to set in fridge, unmould and garnish with crushed peanut brittle.
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