Mini Creme Brulee Trifles
Mini Creme Brulee Trifles are a delightful fusion of classic French dessert and modern presentation, featuring creamy custard layered with whipped cream and topped with caramelized sugar.
Equipment
- Mixing Bowl
- Saucepan
- Ramekins or Mini Dessert Glasses
- Kitchen Torch or Broiler
Ingredients
Custard Base
- 2 cups heavy cream Forms the base of the custard.
- 1 cup milk Whole milk is recommended.
- 1 cup granulated sugar Used to sweeten the custard and for caramelizing.
- 6 large egg yolks Crucial for a thick and creamy custard.
- 1 teaspoon pure vanilla extract Adds depth of flavor.
Whipped Cream Topping
- 1 cup heavy whipping cream For the whipped cream layer.
- 2 tablespoons powdered sugar To sweeten the whipped cream.
Caramelized Topping
- 1/4 cup granulated sugar For caramelizing on top.
Optional Garnish
- to taste fresh berries Strawberries, blueberries, or raspberries can be used.
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium saucepan, combine the heavy cream, milk, and half of the granulated sugar (1/2 cup). Heat until hot but not boiling.
- In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
- Gradually pour the hot cream mixture into the egg yolk mixture while continuously whisking.
- Strain the custard through a fine-mesh sieve into another bowl.
- Place ramekins in a large baking dish and pour custard into each, filling them about three-quarters full.
- Pour hot water into the baking dish around the ramekins and bake for 30-35 minutes.
- Cool the ramekins to room temperature, then refrigerate for at least 4 hours or overnight.
- Beat the heavy whipping cream until it begins to thicken, then add powdered sugar and continue beating until soft peaks form.
- Layer the chilled custard and whipped cream in serving glasses, finishing with whipped cream on top.
- Sprinkle a thin layer of granulated sugar over the whipped cream and caramelize using a kitchen torch or under a broiler.
- Garnish with fresh berries if desired and serve immediately.
Notes
These trifles can be prepared a day in advance. Caramelizing the sugar should be done just before serving for the best texture.