Creme Brulée Napoleon Recipe
vanilla custard with crackling brulée crust sandwiched between crunchy, sweet & flaky phyllo dough
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Ingredients
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Vanilla Custard
Phyllo Dough Layers
Brulée Topping
Method
Vanilla Custard
- 1
Prepare the Custard Base
In a saucepan, combine heavy cream, whole milk, and 3 tablespoons of granulated sugar. Split the vanilla bean in half, scrape the seeds into the saucepan, and add the pod as well. Heat the mixture over medium heat until it just begins to simmer. Remove from heat.
- 2
- 3
- 4
Cook the Custard
Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.
- 5
Strain the Custard
Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any curdled bits. Cover with plastic wrap, pressing it directly against the surface, and refrigerate until chilled (at least 2 hours).
Phyllo Dough Layers
- 6
Prepare Phyllo Dough
Preheat the oven to 375°F (190°C). Melt the unsalted butter in a small saucepan. Lay a sheet of phyllo dough on a clean surface, brush it lightly with melted butter, and sprinkle with a teaspoon of granulated sugar. Repeat this process, layering 4 sheets of phyllo dough, brushing each layer with butter and sprinkling with sugar.
- 7
Bake Phyllo Layers
Cut the layered phyllo dough into rectangles or squares, and place them on a baking sheet. Bake in the preheated oven for 10-12 minutes or until golden brown and crispy. Remove from the oven and let cool.
Brulée Topping
- 8
Prepare the Brulée
Once the custard is chilled, spoon it into serving dishes or on top of the baked phyllo layers. Evenly sprinkle 1 tablespoon of granulated sugar over the custard layer in each dish.
- 9
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust. If you don’t have a torch, you can place the dishes under the broiler for 1-2 minutes, watching closely to avoid burning.
