Sugar cones filled with crème pâtissière and then brûléed to a crunchy sweetness makes for a fabulous casual dessert. The crème pât can be made well in advance and kept in the refrigerator, however, assemble the dessert when you are ready to serve.
4 large sugar cones
granulated sugar for the topping/brûlée
For the crème pâtissière:
40g cornflour
500ml milk
50g + 50g caster sugar
4 egg yolks
5ml vanilla
Making the crème pâtissière:
Add the cornflour to a small bowl. Drizzle a small amount of milk into the bowl while stirring – you want a runny, pourable paste. Set aside.
Add the egg yolks and 50g caster sugar to a large mixing bowl.
Pour the cornflour slurry into the egg mixture and stir to mix with a whisk. Set aside.
Pour the milk into a small saucepan and add the other 50g caster sugar.
Place on medium heat, stirring until the sugar has dissolved.
Take the saucepan from the heat as soon as tiny bubbles start to appear around the edges of the pan.
Drizzle the warm milk mixture into the egg mixture while whisking continuously. Remember: pour slowly, whisk quickly.
Now pour the mixture back into the saucepan and place it on a medium-low heat.
Stir with a wooden spoon until thick and creamy.
Allow to simmer lightly for 30 seconds before removing from the heat.
Add the vanilla and stir through.
Pour the crème pâtissière into a clean bowl and cover with plastic wrap. Push the step onto the surface with your hand to prevent a skin from forming.
Allow to cool completely.
Refrigerate until you are ready to serve the cones.
Assembly:
Stand the sugar cones in drinking glasses.
Whisk the cold crème pâtissière by hand until you have a silky smooth consistency.
Spoon the mixture into the cones and sprinkle an even layer of granulated sugar on the surface.
Brùlée the sugar with a blowtorch and serve immediately.
My Whisk and I 