Close your eyes and imagine an evening on a peaceful street in Paris. You’ve just finished an extravagant French meal, but your sweet tooth isn’t quite satisfied yet. Do you choose the sweet smelling crêpe stand around the corner, or stick around for some crème brûlée? Both of these quintessentially French treats are delicious on their own, but why limit yourself? Open your eyes to an amazing new dessert: crêpe cones topped with crème brûlée, complete with a caramelized sugar topping. This recipe is truly a treat for the taste buds!
Crème Brûlée Crêpe Cones
Equipment
- 12-inch crêpe pan or non-stick frying pan
- Culinary Torch
Ingredients
- 2 tbsp corn starch
- 2 tbsp sugar
- 1 pinch salt
- 2/3 cup heavy cream
- 1 vanilla bean pod
- 1 egg yolk
- 3 tbsp milk
- 3 tbsp sugar, caramelized
- 3/4 cup milk
- 2 tbsp butter, melted
- 1 cup flour
- 2 eggs
- 1 pinch salt
- 2 cups cocoa puffs
- 1 banana, sliced
- 1/4 cup chocolate syrup
Instructions
- Remove the caviar from the vanilla bean pod and mix both the caviar and the emptied vanilla bean pod together with the heavy cream and sugar in a large saucepan. Heat the mixture over medium heat and bring it to a simmer. Whisk together the milk, corn starch, and salt, then add the mixture to the saucepan. Let everything cook for 30 seconds, whisking it continuously. Remove the custard from the heat and let it cool for 5 minutes. Remove the emptied vanilla bean pod, then stir the egg yolk into the warm custard. Transfer the custard to the refrigerator and let it chill for at least 2 hours.
- Whisk together the ingredients for the crêpe batter, running the mixture through a sieve if any lumps form. Heat the 12-inch crêpe pan or non-stick frying pan and once it's hot, spoon some crepe batter onto the pan and spread it around evenly. Cook the crêpe on medium heat, flipping it over once so that it becomes a light brown color on both sides. Repeat this process 3 more times for a total of 4 crêpes and let them cool on a large plate.
- Spread the custard over half of each crêpe. Add some slices of banana and cocoa puffs and drizzle some chocolate syrup on top.
- Cut a slit down the middle of the crêpe, stopping in the center. Roll the crêpe up tightly into a cone shape, starting on the side with the fillings.
- Place the crêpe cone in a narrow glass. Spread a generous portion of custard over the top of the cone and sprinkle it with sugar. Use a culinary torch to caramelize the sugar until it becomes a light golden brown color. Now your delicious crêpe cones, oozing with crème brûlée, are ready to be devoured!
VIDEO
Your family will love this handheld treat, freshly prepared from the comfort of your home. These crème brûlée crêpe cones will transport you to France for an afternoon, all without the jet lag and expensive plane tickets!