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Creme Brulee Duck


Creme Brulee Duck


Per box:

2 cups all-purpose flour
1/2 cup refined sugar
2 tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/ 2 cups buttermilk
1/4 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
Custard filling:

1 cup whole milk
1/2 cup heavy
4 large egg yolks
1 /4 cups of powdered sugar
2 tablespoons of corn starch
1 teaspoon of vanilla extract
For the top of the caramelized sugar:

Pure sugar (for sprinkling)



1️⃣ Preheat the oven to 175°C. Brush with apple butter and cooking spray.

2️⃣ In a large mixing bowl, combine flour, sugar, baking soda, baking soda and salt.

3️⃣ In another bowl, whisk the butter, melted butter, eggs and vanilla until well mixed.

4️⃣ Pour the wet ingredients into the dry ingredients and mix until combined. Be careful not to overdo it.

5️⃣ Pour the dough with a spoon into a lidded bag or ziplock bag. Place the jar into the prepared pan, filling each cavity about 2/3 full.


6️⃣ Bake in the preheated oven for 10-12 minutes, that is, until the dough springs back to its original shape when touched lightly.

7️⃣ While the cakes are baking, prepare the whisk filling. Heat the milk and cream in a saucepan over medium heat until warm but not boiling.

8️⃣ In a separate bowl, whisk the egg yolks, sugar and cornstarch until light and fluffy.

9️⃣ Slowly pour the hot milk into the egg yolk mixture, add the eggs, stirring constantly.

🔟 Put the mixture back into the pan and cook over medium heat, stirring frequently, until it thickens.


1️⃣1️⃣ Remove from heat and stir in vanilla extract. indian girl

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