Overview
These two timeless desserts—classic crème brûlée and millionaire's shortbread—are joyful, showstopper finishes that are easier to execute than they look. The guidance here breaks each recipe into clear steps, timing, and tips so anyone can recreate them at home and savor the silky custard and fudgy toffee that make guests smile. Whether the goal is a holiday gift or a dinner-party finale, this pair delivers.
Millionaire's Shortbread: Layers, Temperatures, and Timing
Millionaire's shortbread is all about three layers: a buttery shortbread crust, a soft pourable toffee center, and a glossy chocolate veneer. The shortbread starts with 2 1/2 cups all-purpose flour (about 12.5 ounces), 1/2 cup granulated sugar, 3/4 teaspoon table salt, and 2 sticks (16 tablespoons) unsalted butter. Whisk the dry ingredients, cut in butter until crumbly, press into a foil-lined 9 by 13 pan, dock every inch to keep it flat, and bake at 350 degrees until tawny brown, about 25 to 30 minutes.
Toffee
The soft toffee uses a 14-ounce can of sweetened condensed milk, 1 cup brown sugar, 1/2 cup light corn syrup (to prevent crystallization), 1/2 cup heavy cream, 8 tablespoons butter, and 1/2 teaspoon table salt. Cook over medium, stirring frequently for about 16 to 20 minutes, and watch the temperature with an instant-read thermometer. Aim for 236 to 239 degrees for a soft, pourable toffee. Pour immediately over the cooled shortbread and level with an offset spatula. Let cool completely, at least an hour and a half.
Chocolate and Finish
Pour a layer of tempered or melted chocolate over the toffee, smooth, and chill just until the chocolate sets, about 10 minutes. Sprinkle a little turbinado sugar for texture if desired. Use a foil sling to lift the set slab from the pan and slice with a serrated knife to avoid cracking the chocolate layer.
Classic Crème Brûlée: Custard, Vanilla, and Brulee Technique
For crème brûlée, the ratio of egg yolks to cream is the star. Two cups heavy cream, 2/3 cup sugar, a pinch of salt, and a real vanilla bean provide a fragrant, speckled custard. Split the vanilla bean lengthwise and steep the seeds in warmed cream and sugar; let it steep 15 minutes. Whisk 12 egg yolks, temper with half the hot cream, then add two more cups heavy cream, strain, and divide among ramekins.
Baking
Place ramekins in a pan lined with a dish towel to prevent sliding. Add hot water until it reaches about halfway up the ramekins and bake at 300 degrees until the custard registers 170 to 175 degrees, roughly 30 minutes. Cool at room temperature two hours, then refrigerate at least four hours—or up to a couple of days—before bruleeing.
Finishing Touches, Serving, and Tips
"This is velvet that you can eat."
Use a small torch or a larger culinary torch to caramelize sugar on the crème brûlée. Start from the outside and work inward for an even caramel and satisfying crack. For the shortbread, a foil sling is a game changer for clean removal and tidy slices. These finishing moves elevate both desserts from excellent to memorable.
Quick tips: use table salt when baking for even seasoning, an instant-read thermometer for candy stages, and real vanilla bean for visual appeal and flavor depth. These recipes pair beautifully with coffee or a celebratory cocktail. For cooks who love testing and learning, these desserts are rewarding projects that refine fundamental techniques in cooking, recipes, bon apetit.
Try these recipes for holidays or special dinners and enjoy the applause when the plates are cleared. With clear steps and a few reliable tools, anyone can make show-stopping crème brûlée and millionaire's shortbread that taste as wonderful as they look. Remember: practice makes perfect, and the best part is sharing the results with friends and family who appreciate great cooking, recipes, bon apetit.
This article was created from the video The Best Crème Brûlée and Millionaire's Shortbread: Our Favorite Desserts | America's Test Kitchen with the help of AI.
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