Crème brûlée pie

I adore Crème brûlée; it’s one of my favorite desserts. Most of the time, when you order it at a restaurant, there's far too much. So I like to make mine (with plenty of real vanilla) in little individual ramekins or a thin pie dish.

While I was shopping at the supermarket for the ingredients, I found a creme brûlée mix from Chef’s Kitchen. I gave it a try with a ginger nut biscuit base and the result was surprisingly good.

So if you want to impress your guests at the last minute, here is a simple way to prepare a tasty dessert.

Prep Time 15 mins / Serves 4-6

Ginger Nut biscuit base
    * 2 cups Ginger Nut biscuits, chopped
    * ¼ cup unsalted butter, melted
    * 2 tbsp sugar
Crème Brulee
    * ½ vanilla pod
    * 1 sachet of Chef’s kitchen Crème Brulee mix
    * 250ml cream
    * 250ml whole milk
1. Place biscuits in a food processor and process to form fine crumbs. Or place biscuits in a plastic bag and crush with rolling pin.
2. Add butter and sugar. Process until combined.
3. Press mixture evenly in a 16cm foil pie dish. Refrigerate while preparing caramel filling.
4. To make filling, follow the instructions on the sachet.
5. Pour over biscuit base. Cover and chill in the fridge for at least 1 ½ hrs.
6. When ready to serve, sprinkle with sugar and caramelize under a very hot grill or using a cooking blowtorch.

Serving suggestion:
- Dust with icing sugar to serve.
- If you don't have a fancy cooking blowtorch, a sprinkling of crushed almonds and store-bought tarts for bases is another divine combination.


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