• Creme brulee:
  • 500ml ready custard
  • 3-4 tbsp caster sugar
  • Custard tarts:
  • 500ml ready custard
  • 1 sheet ready rolled puff pastry
  • Egg wash
  • Custard ice cream:
  • 500ml ready custard
  • 1 small can evaporated milk, 170g
  • 3 egg whites


  1. Creme brulee: butter four oven proof ramekins and heat the oven to 180. Heat the custard in a pan till warm then divide between the four ramekins to the top. Place the ramekins into an ovenproof dish with high sides and fill with boiling hot till half way up the ramekins. Place in the oven for 25-30 minutes. Remove from the oven and allow to cool, then sprinkle with the caster sugar. Using a blowtorch, torch the sugar until golden and bubbling. Leave to cool completely and harden.
  2. Custard tarts: roll out the pastry so it’s as thin as possible without breaking. Cut the pastry in half and place one on top of the other. Then from the short end, roll the pastry up into a sausage shape, cut off any uneven ends, and then cut into 12 even thick slices.
  3. On a floured surface, roll out the circular slices into about 11 cm discs. Lightly grease a 12” muffin tin and then line each one with the pastry. Preheat the oven to 200C and pour the custard evenly into each pastry case. Brush the pastry edges with the egg wash and place in the hot oven for about 20-25 minutes until the pastry is golden and crisp and the custard is starting to turn golden.
  4. Custard ice cream: make sure the evaporated milk is cold and add to a large bowl. Whisk for a couple of minutes and then whisk through the custard, on a low setting. In a separate bowl, whisk the egg whites into soft peaks. Fold through the egg whites into the custard mix and then place in 1.5 litre ice cream contain. Set in the freezer for 4 hours or until set. Remove from the freezer five minutes before you want to serve and place in the fridge to soften.