CALORIES IN CREME BRULEE RECIPES

Steps:

• 1 Preheat oven to 180°C. Place four ¾ cup-capacity ramekins in a baking dish.
• 2 Place milks in a saucepan, gently stirring to combine. Bring to the boil over high heat, then remove pan from heat. Stir in coconut essence. Add egg and egg yolks, stirring to combine. Strain mixture into ramekins. Pour boiling water into baking dish to come halfway up sides of ramekins. Place dish in oven and bake for 30 minutes or until custard is firm. Allow to cool, then transfer ramekins to fridge and chill for 6 hours, preferably overnight.
• 3 Preheat grill to high. Sprinkle sugar evenly over custards, then smooth surface with finger. Grill until caramelised. Serve topped with berries.

Steps:

• Heat oven to 350°F. Spray bottom of 9-inch pie plate with cooking spray.
• In large bowl, mix cookie mix, softened butter and egg with spoon until soft dough forms. Stir in 3/4 cup of the chocolate candies and the 1/2 cup peanut butter chocolate candies. Press dough in bottom of pie plate. Sprinkle remaining 1/4 cup chocolate candies over top; lightly press into dough. Press heart-shaped candies lightly into dough.
• Bake 28 to 30 minutes or until center is set and edges are golden brown. Cool completely on cooling rack, at least 2 hours, before cutting. Store tightly covered.