Hot cross bun creme brulee
This Easter spin on the classic creamy dessert will go down a treat with your friends and family.
Note: + cooling, 5 mins soaking & 2 hours chilling time
- 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 tbs brown sugar
Preheat oven to 160°C. Place four 1 cup (250ml) ramekins in a roasting pan. Divide buns evenly among the ramekins.
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.
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.
Preheat grill on high. Sprinkle brown sugar evenly over the puddings. Cook under grill for 1-2 mins or until sugar caramelises. Serve immediately.