Lemon custard brulee vol-au-vents

Lemon custard brulee vol-au-vents

125g (1/2 cup) thickened cream

125g (1/2 cup) milk

2 egg yolks

2 tbsp caster sugar, plus extra 110g (1/2 cup)

2 tsp cornflour

50g bought lemon curd

1 lemon, rind finely grated

4 vol-au-vent shells

110g (1/2 cup) raw caster sugar

Step 1

Preheat an oven at 190C/170C fan forced. Bring the cream and milk to a gentle simmer in a saucepan over medium heat (do not boil).

step 2

Whisk the egg yolks, caster sugar and cornflour in a heatproof bowl until well combined. Gradually add the cream mixture, whisking continuously until combined. Strain through a fine sieve into a clean saucepan. Simmer over medium-low heat, stirring constantly, for 5 minutes or until thickened slightly. Gently fold through lemon curd and lemon rind.Step 3Arrange vol-au-vent shells on a baking tray. Pour the lemon custard mixture among the shells, slightly overfilling (they will sink a little after bakingBake). for 10-15 minutes or until custard is set. Set aside to cool. Cover with plastic wrap and place in the fridge for 1-2 hours to chill.

step 3

Arrange vol-au-vent shells on a baking tray. Pour the lemon custard mixture among the shells, slightly overfilling (they will sink a little after bakingBake). for 10-15 minutes or until custard is set. Set aside to cool. Cover with plastic wrap and place in the fridge for 1-2 hours to chill.

Step 4

Combine raw caster sugar and extra caster sugar with 125ml (1/2 cup) water in a small saucepan. Swirl over medium-high heat until the sugar is dissolved. Bring to the boil. Reduce heat to low. Simmer until mixture is golden. Allow the bubbles to subside then, working quickly, pour 1-2 tbsp over set custard in each vol-au-vent, tilting to ensure the caramel reaches the edge of the pastry and isn’t too thick. Set aside for 5 minutes for toffee to set, before serving.