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Introducing the Maccas Creme Brulee Mcflurry

<p dir="ltr">Sydney-based FoodToker Adrian Widjonarko (<a href="https://www.tiktok.com/@adrianwidjy">@adrianwidjy</a>) dropped this exciting news recently, revealing that two new, limited-edition desserts will be available at select Macca’s stores from Thursday the 17th of February onwards.</p><p dir="ltr">The first one is a crème brûlée pie, which is like Macca’s classic apple pie but with two different fillings: custard and caramel.</p><p dir="ltr">The second dessert is a McFlurry, but instead of the usual toppings, Macca’s iconic soft serve is accompanied by smashed up crème brûlée pie pieces and a generous drizzle of caramel sauce.</p><p dir="ltr">Crème brûlée expert, food blogger Adrian managed to get his hands on the desserts early, and he reckons they are amazing. But in his opinion, the pie is better.</p><blockquote class="tiktok-embed" style="max-width: 605px;min-width: 325px" cite="https://www.tiktok.com/@adrianwidjy/video/7064755092708248834" data-video-id="7064755092708248834"><section><a title="@adrianwidjy" href="https://www.tiktok.com/@adrianwidjy" target="_blank" rel="noopener">@adrianwidjy</a> This is too good! Its coming this Thursday at select @mcdonaldsau! It’s Crème Brûlée Pie! &amp; McFlurry! <a title="placesinsydney" href="https://www.tiktok.com/tag/placesinsydney" target="_blank" rel="noopener">#placesinsydney</a> <a title="mcflurry" href="https://www.tiktok.com/tag/mcflurry" target="_blank" rel="noopener">#mcflurry</a> <a title="maccas" href="https://www.tiktok.com/tag/maccas" target="_blank" rel="noopener">#maccas</a> <a title="mcdonalds" href="https://www.tiktok.com/tag/mcdonalds" target="_blank" rel="noopener">#mcdonalds</a> <a title="♬ original sound - Places in Sydney Foodie" href="https://www.tiktok.com/music/original-sound-7064755077470325506" target="_blank" rel="noopener">♬ original sound - Places in Sydney Foodie</a></section></blockquote><p><span id="docs-internal-guid-0d3e6cfc-7fff-b617-fb52-776aa173eb32">“With the two desserts I prefer the pie itself because I am just a huge fan of the pie,” he told <a href="https://www.news.com.au/lifestyle/food/eat/maccas-drop-two-new-mcflurry-pie-flavours/news-story/7475326ed75cb7aa74beca26e6d45c3b">news.com.au</a>.</span></p><p dir="ltr" style="line-height: 1.38;background-color: #ffffff;margin-top: 0pt;margin-bottom: 0pt;padding: 0pt 0pt 18pt 0pt"><span style="font-size: 12pt;font-family: Arial;color: #000000;background-color: #ffffff;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline">“However in saying that, the McFlurry has extra caramel on top of the broken pies, so that’s a great addition of flavour to my McFlurry.”</span></p><p dir="ltr" style="line-height: 1.38;background-color: #ffffff;margin-top: 0pt;margin-bottom: 0pt;padding: 0pt 0pt 18pt 0pt"><span style="font-size: 12pt;font-family: Arial;color: #000000;background-color: #ffffff;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline">“Definitely eat it slowly to avoid burning your mouth like I did, because I was too eager!”</span></p><p dir="ltr" style="line-height: 1.38;background-color: #ffffff;margin-top: 0pt;margin-bottom: 0pt;padding: 0pt 0pt 18pt 0pt"><span style="font-size: 12pt;font-family: Arial;color: #000000;background-color: #ffffff;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline">Both the desserts are available at select Macca’s stores from Thursday the 17th, so get in quick. We’re not sure which specific stores, but Adrian found the menu items at his local Macca’s in Haberfield in Sydney’s inner-west. </span></p><p dir="ltr" style="line-height: 1.38;background-color: #ffffff;margin-top: 0pt;margin-bottom: 0pt;padding: 0pt 0pt 18pt 0pt"><em>Image: TikTok</em><span id="docs-internal-guid-41caf352-7fff-5315-5078-d2704cebbf3f"></span></p>

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Spanish-style crème brûlée

<p>If you’re looking for something different to bring to the dinner table after your meal tonight, why not try this delicious, Spanish-style crème brulee.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 6</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>750ml cream</li> <li>10 egg yolks</li> <li>100g sugar</li> <li>1 vanilla pod</li> <li>Zest of one lemon</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat the oven to 110°C.</li> <li>In a pot on the stovetop on medium heat, bring to the boil the cream, vanilla seeds scraped from the pod and lemon zest. Remove from the heat once boiled and leave to infuse.</li> <li>Whisk together egg yolks and sugar. Remove a few spoonfuls of the cream mixture and whisk it into the egg mixture to adjust the heat. Then add the whole egg mixture back into the cream mixture. Whisk well to avoid separating.</li> <li>Strain the mixture through a sieve into six ramekins.</li> <li>Make a water bath by putting all the ramekins into an oven-safe dish, then fill the dish with water until the level is halfway up the ramekins. Be careful not to splash water in.</li> <li>Bake for 30-40mins until jiggling and mostly set.</li> <li>Cool the mixture and transfer to the fridge to set fully. Dust each ramekin with a thin layer of caster sugar then use the blowtorch to caramelise the tops. Serve immediately.</li> </ol> <p>Have you ever tried to make a crème brûlée? Let us know in the comments.</p> <p><em>First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, </em>The Way Mum Made It<em>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/05/dairy-free-creme-brulee/"><span style="text-decoration: underline;"><em><strong>Dairy-free crème brûlée</strong></em></span></a></p> <p><a href="http://www.oversixty.com.au/lifestyle/food-wine/2015/07/creme-brulee/"></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/candied-bacon-ice-cream/"><span style="text-decoration: underline;"><em><strong>Candied bacon ice cream</strong></em></span></a></p> <p><a href="http://www.oversixty.com.au/lifestyle/food-wine/2015/07/creme-brulee/"></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/spiced-diamond-cookies/"><span style="text-decoration: underline;"><em><strong>Spiced diamond cookies</strong></em></span></a></p>

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Orange and cinnamon crème brûlée

<p>With just dash of orange and a drop of cinnamon this classic dessert gets a gourmet transformation.</p><p><strong>Serves:</strong> Four</p><p><strong>Preparation time:</strong> 15 minutes</p><p><strong>Cooking time:</strong> 10 minutes (plus time for cooling and setting)</p><p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p><ul><li>6 egg yolks</li><li>1 cup of cream</li><li>1 ½ cups low fat milk</li><li>½ an orange, rind removed with peeler</li><li>½ a lemon, rind removed with peeler</li><li>1 cinnamon quill</li><li>1 vanilla bean split in half and seeds scraped out</li><li>⅓ cup caster sugar, plus caster sugar for dusting</li></ul><p><strong><span style="text-decoration: underline;">Method:</span></strong></p><ol><li>Combine the milk, cream, orange and lemon rind, cinnamon and vanilla bean seeds in a medium sized saucepan and bring to the boil. Turn off the heat and set aside.</li><li>In a separate bowl, whisk egg yolks and sugar until thick and pale.</li><li>Pour the slightly cooled milk mix into the egg mix and combine well with a whisk.</li><li>Return mix back into the saucepan, heat and stir with a wooden spoon until thick and mixture coats the back of a wooden spoon – do not over heat or boil as this will curdle the egg.</li><li>Strain the mixture through a fine sieve into a clean jug.</li><li>Pour mixture into ramekins and refrigerate for 3 hours or until set.</li><li>Sprinkle evenly with sugar and caramelise with a blowtorch or place under a hot grill.</li></ol><p><em>Recipe supplied by <a href="http://eggs.org.au/" target="_blank"><span><strong><span style="text-decoration: underline;">Australian Eggs</span>.</strong></span></a></em></p><p><em><span><br></span></em><span>If you're a bit of a sweet tooth, you should <a href="/lifestyle/food-wine/2015/01/blueberry-cheesecake/" target="_blank"><span style="text-decoration: underline;"><strong>check out our Bluberry cheesecake recipe</strong></span></a>.</span></p>

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