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Leftover Crème Brulée and Pavlova by Adam Handling

Cook at Home

Try this divine mix of two classic desserts at the same time! Adam has used the leftover custard from his Bread & Butter Pudding in the recipe.. but don’t worry if you’ve none left, or not made it yet, we listed it all below. Enjoy yet another mouth-watering recipe from Adam!



Prep Time

15 mins

Cooking Time

30 mins


For the chocolate custard

  • 2 large tbsp chocolate spread
  • 300ml *leftover custard (from bread & butter pudding)
  • lime zest
  • ¼ of a banana

*ingredients below and method to the right

For the meringue

  • 8 egg whites
  • 150g caster sugar

For the whipped cream

  • 300ml double cream
  • 1 tbsp icing sugar
  • 1 tbsp vanilla essence

For the ‘leftover’ custard

  • 400ml whole milk (N.B. can also use semi-skimmed milk)
  • 300ml double cream
  • 150g caster sugar
  • 8 egg yolks
  • 1 teaspoon vanilla essence


To make the ‘leftover’ custard

  • Pour the dairy into a saucepan on a medium heat.
  • Add the sugar to the egg yolks and mix with a whisk.
  • Add the vanilla essence to the yolk mixture and whisk until the colour becomes slightly lighter.
  • Pour half the dairy into the yolk mixture and reduce the heat for the remaining liquid.
  • Pour the yolk mixture into the pan. Cook slowly on a low heat for approximately 2 minutes.
  • Keep an eye on the mixture and ensure it doesn’t turn into scrambled eggs.
  • Pass through a chinois to ensure any shells, curd or lumps are separated from the custard.
  • Leave to cool down.

To make the chocolate custard

  • Mix the chocolate spread with the custard and pour it into glasses (or small containers).
  • Add water to the glasses or container, until half full, to even out the heat.
  • Cook at 130°C for 30 minutes. They should offer a slight wobble when you shake them – this shows that they’re ready.
  • Refrigerate for approximately 30 minutes, to set the brulée.
  • Cut the banana into slices and place them on top of the chocolate custard. stir until all the pieces are evenly covered in sauce.

To make the meringue

  • Pour the egg whites into a mixing bowl and start mixing for 20 seconds.
  • Gradually add half the sugar as it continues to mix.
  • As the mixture thickens, add the second half of the sugar and mix until set in the bowl (trial by turning the bowl upside down).

To make the whipped cream

  • Pour the ingredients into a bowl and whisk by hand. The aim is to achieve a soft consistency.

To make the pavlova

  • Pour the meringue into a tin, lined with baking paper, and cook in the oven at 160°C.
  • Leave to cool down before taking it off the paper. The aim is to have a toasted, yet bouncy, consistency.
  • Place some raspberries and mint leaves on top of the meringue (basil works well also), then the whipped cream.

To serve

  • Pour two tablespoons of meringue into each glass of chocolate custard, then cover with grated lime zest.
  • Sprinkle some rock salt on top. Keep refrigerated or place in the freezer to have a chewy nougat consistency.

Frog by Adam Handling, 34/35 Southampton Street, Covent Garden, London, WC2E 7HF

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