This Hot Cross Bun Creme Brûlée is worth the effort! Using Mrs Rogers Cinnamon and Nutmeg, this yummy recipe is a rather unique Easter treat.
Preheat oven to 160C°. Melt the ice cream in the microwave, add the spices and set aside to cool slightly. Add the egg yolks and stir until they are completely combined. Pour into 4 ramekins (fill to just off the top) and put in a roasting dish. Fill the dish with hot water about half way up the ramekins. Place in the oven and cook for 40 minutes covered with tin foil.
Remove and cool in the fridge for at least 3 hours. Once cooled, sprinkle 1 tablespoon of sugar and broil under a grill if you don’t have a blow torch. Set aside for 10 minutes and serve.
Ingredients
Directions
Preheat oven to 160C°. Melt the ice cream in the microwave, add the spices and set aside to cool slightly. Add the egg yolks and stir until they are completely combined. Pour into 4 ramekins (fill to just off the top) and put in a roasting dish. Fill the dish with hot water about half way up the ramekins. Place in the oven and cook for 40 minutes covered with tin foil.
Remove and cool in the fridge for at least 3 hours. Once cooled, sprinkle 1 tablespoon of sugar and broil under a grill if you don’t have a blow torch. Set aside for 10 minutes and serve.
