Sprinkle another thin layer of sugar over the first layer and torch it, repeating another 2 times or until the desired caramel layer is achieved.

Have a tray prepped with some non-stick parchment paper so you can spread your brittle to let it cool. The last ingredient will be your baking soda. Carefully ignite a kitchen butane torch and caramelize the sugar by moving the torch back and forth over the custard, about an inch or 2 away from it. You’re going to start with microwaving the sugar and corn syrup and then add some peanuts about four to five minutes after.

To serve, sprinkle each custard with a thin layer of sugar.

Rhubarb will last for 9-10 months in the freezer. Transfer frozen rhubarb pieces into a plastic or glass storage container. Freeze tray for a minimum of 4 hours, or overnight. Line a baking sheet with parchment paper and spread the rhubarb onto it.

The little treats are a big hit with any crowdyoung or old. To freeze rhubarb, simple cut the clean stalks into 1/2 inch pieces. In fact, I can whip them up in 10 minutes for school lunches.

Cool the custards for 15 minutes, then chill, uncovered, until set, at least 4 hours. Easy Peanut Butter Balls These simple saucepan cookies are a snap to make. Pour the custard through a strainer and then pour it slowly over the berries, stirring the berries slightly just to ensure they are fully coated and covered.While whisking, slowly pour the heated cream into the whipped egg mixture and return the entire mixture to the pot, stirring with a wooden spoon or silicone spatula over medium heat until the custard thickly coats the back of a spoon, about 4 minutes.Place the bowl on top of the pot of simmering water and whisk the egg mixture until it has doubled in volume and is a pale buttery colour, about 3-4 minutes. In a metal bowl, whisk the egg yolks, sugar and lemon juice together.

Bring a second pot filled with an inch of water to a gentle simmer.Heat the cream for about 5 minutes, watching so that it doesn’t boil over. If using vanilla bean paste, whisk it into the cream and heat. Heat the cream on medium low with the scraped seeds of the vanilla bean pod (and the pod, too, if you wish) and the lemon zest.Sprinkle the raspberries and blueberries into eight, flat 4-ounce ovenproof dishes (the dishes won’t be going in the oven, but they must be able to resist the heat of the torch for brûléeing).

Delicious recipes desserts easy to make