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The Creme Brulee Dessert Pizza is French enough to be tasty enough for it to quench...

Creme Brulee Ingredients:

- 3 yolks

- 1/4 c sugar

- 1 tsp vanilla

- 1 c heavy cream

- 1 tblsp brown sugar

- 2 tblsp white sugar

- Pillsbury Bread Dough (pre-made)


Crumble Topping Ingredients:

- 1/2 c brown sugar

- 6 tblsp butter (melted)

- 3/4 c flour

- 1/2 tsp cinnamon

Mix and break apart to a crumble the mixture in a medium cold saucepan.


Cooking and Serving Instructions:

- Bake the pie shell until lightly brown but cooked.

- In a double boiler set the ingredients and cook to a mixture until thickened and keep warm.

- Take the prepared crumble for use.

- Take the pie shell and spread evenly the creme brulee mixture and use a torchiere and lightly brown the

topping, and lightly spreading the crumble on top evenly (and keeping the excess aside) and then pop back into the oven and lightly bake for 2-5 mins the crumble and then serve by cutting the pie into 6 portions and serve with 3 other dinner pizzas with the dessert pizza (estimated: 1 slice per person = 4 with 0.5 extra to 6 total from 1 dessert pizza; estimated: 4 slices per person = 16 total with 2 to spare from 3 dinner pizzas, respectively).


IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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