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Easy Creme Brulee with Toffee Crust

BT Calgary | posted Tuesday, Apr 5th, 2016


Creme Brulee is a french dessert which can be a little intimidating to create. Traditionally it is made with a custard base and a caramelized sugar top. Making custard from scratch with milk and eggs can be a little bit fussy as overcooking can cause curdling. Likewise the crunchy sugar topping of the dessert is usually done using a blow torch, which not everyone has in their kitchen. This recipe is just as delicious as the original and so much easier to make. The sponge toffee crust is the secret to this dessert as it browns perfectly and gives this recipe the perfect caramel flavor.


  • 1 package vanilla pudding mix
  • 1 can evaporated skim milk
  • 1 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon nutmeg
  • 4 inch square of sponge toffee


  1. Place the vanilla pudding into a bowl and add the evaporated milk, whipping cream, vanilla and nutmeg.
  2. Whisk for 2-3 minutes.
  3. Pour into individual ramekins and place into the refrigerator for 20 minutes.
  4. Meanwhile set your oven to a low broil.
  5. Place the sponge toffee into a zip bag, and using a mallet, pound it into a fine powder.
  6. Once the custard is set, remove the ramekins from the fridge and place onto a cookie sheet.
  7. Using a small spoon, sprinkle the sponge toffee powder over top into a thin layer.
  8. Place the ramekins into the oven and turn on the light.
  9. Watching carefully so that they don’t burn, brown the tops for 2-3 minutes until the topping is caramelized.
  10. Remove from the oven and garnish with fresh berries if desired.



Courtesy Theresa Toth, Easy Peasy Eats

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Peach, Plum and Bacon Tarts with Bacon Whipped Cream

BT Calgary | posted Friday, Sep 4th, 2015


Tart filling:

  • 2 peaches (halved and thinly sliced)
  • 4 small plums (halved and thinly sliced)
  • 2 tablespoons cane sugar
  • 2 tablespoons water
  • ½ teaspoon vanilla extract
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • ⅓ cup fresh basil leaves (loosely torn)

Bacon whipped cream:

  • 2 cups whipping cream
  • ¼ teaspoon vanilla extract
  • ¼ cup finely chopped cooked bacon (as crispy as possible!)
  • 12 small pre-baked tart shells


Tart filling:

  1. Place the first 5 ingredients in a large pan or pot on medium-high heat and cook until fruit is very tender, about 10-12 minutes.
  2. Combine cornstarch and water and add to pot and allow to cook for 1 more minute to help thicken the fruits’ cooking liquid.
  3. Remove from heat, add torn basil leaves and allow to cool to room temperature. Set aside until ready to assemble tarts.
  4. Bacon whipped cream: Combine whipping cream and vanilla and whip until cream reaches stiff peaks. Right before assembling tarts, fold in crispy bacon bits.



Place a generous spoonful of fruit mixture into each tart shell, top with a dollop of bacon whipped cream and garnish with a basil leaf.


Serves 5-6

Total cook time…20 minutes

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