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Monday, May 3, 2010

Caramel Brûlée Slice

Sorry this has taken me ages to get this up.  This is the slice from our high tea.  I think I grilled the top at little too long - it was more brown looking than the beautiful golden colour it should have been.  Guess that's what you get when you are easily distracted, yapping away to Courtenay, instead of watching what you are doing.

Serves: 12                          Ready in: 1 hour 40 minutes, plus cooling time

1 ½ cups flour
½ cup cocoa
¾ cup brown sugar
175g melted butter

2 x 395g cans sweetened condensed milk
¼ cup golden syrup
125g melted butter
¾ cup caster sugar

1. Line a 24cm square tin with baking paper.  Preheat oven to 160°C.
2. Sift the flour and cocoa into a bowl.  Stir in brown sugar and butter until thoroughly combined.  Press firmly into the tin and then bake for 30 minutes or until cooked.
3. Combine the sweetened condensed milk and golden syrup in a bowl, then stir in the melted butter.
4. Pour the mixture on top of the hot base and return to the oven for 25-30 minutes or until the caramel has set.
5. Cool in the baking tin on a wire rack, then put into the refrigerator until it has completely cooled.
6. Sprinkle evenly with caster sugar and place under the grill until the sugar dissolves and started to caramelise.
7. Refrigerate until set, then cut into pieces.



  1. Wow they look great!
    I have only 1 can of condensed milk and 1 can of nestle top n fill caramel how could I adjust the recipe so I could use my top n fill caramel up?

  2. omgosh! these look so good! how did they taste?

  3. I tried making these and the caramel on top hasn't set at all. It's just like runny condensed milk, any idea why? Or what I can do to fix it? Thanks :)

  4. Hi - you need to have this under the grill nice and hot like the recipe says, ours went a little brown as Melissa noted because we were too busy yapping. Best tip is a nice even layer of sugar and to keep an eye on on - it will go a little runny before it caremelises, no tips on how to fix it though sorry.

  5. Your baking blog caught my eye.. and I love your title "Baking makes things better".. unfortunately also true is that a bad batch of baking makes things worse!! :-)

    Must try this recipe.. sounds and looks divine.

  6. Question: what's castor sugar?? Can you use regular sugar instead?

    1. Caster sugar is a fine sugar - finer than regular sugar. I would stick to using the caster sugar because it melt easier so you won't be left with a grainy topping. I can buy caster sugar in the supermarket - it is not a specialist product.

  7. Hey girls. I made this today, and the top sugar layer turned into a disaster!!

    Instead of looking like yours, mine came up as a full on brulee sugar layer that is impossible to cur nicely as it snaps all over the place. It also seem to bubble from underneath and burn in parts. What did I do wrong??

    1. Oh no! To be honest I don't know what went wrong - I haven't made this recipe for a very long time. I really should re-make and photograph it.
      When we made this in the photos we probably cut it while it was still a little warm as we made it for a high tea and were running out of time before our guests arrived.