Crème Brûlée Brownies
Description
These creme brulee brownies taste even better than they look. Use a brownie mix to simplify the process, and torch the pudding topping on each brownie just before serving. The crackly top and creamy inside are over the top.
Ingredients
•
brownie mix
•
2 eggs1 cup white sugar, divided (plus more for topping)1/2 teaspoon salt
•
1 cup white sugar, divided (plus more for topping)
•
1/4 cup cornstarch
•
1 cup milk
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1 cup heavy cream
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1 teaspoon vanilla bean paste or extract
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2 tablespoons butter
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1/2 teaspoon salt
Directions
1
Preheat the oven to 350 degrees F (180 degrees C), or as specified by the brownie mix you are using. Line a 9x9-inch baking pan with parchment and grease with cooking spray.
2
Prepare brownie batter as directed, add to the pan, and spread in an even layer.
3
Bake in the preheated oven according to package directions. Set aside to cool.
4
Meanwhile, for the pudding, whisk together eggs, 3/4 cup sugar, salt, and cornstarch in a bowl.
5
Pour milk and cream into a saucepan. Add remaining 1/4 cup sugar and place over medium-low heat.
6
When milk just begins to simmer, remove from heat. Whisk about half the milk into egg mixture.
7
Pour egg mixture into the pot and whisk until combined. Cook over low-medium heat until thickened into a pudding, 5 to 6 minutes. Optional: pass the pudding through a fine mesh strainer for a smoother consistency.
8
Spread pudding on top of brownies in an even layer. Press a piece of plastic wrap directly on the surface and refrigerate until set, 2 to 3 hours.
9
When ready to serve, slice brownies into 12 rectangles. Sprinkle a generous layer of sugar (1 to 2 teaspoons) on each brownie and use a kitchen torch to caramelize the top for about 30 seconds. Let cool slightly before serving. Repeat with remaining brownies.