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Crème Brûlée by Celebrity Chef, Tom Lewis

Posted on 28 Nov 2013 by Glengoyne Distillery

Served with Glengoyne 21 Year Old Highland Single Malt Whisky. A classic desert, from a great Scottish chef, accompanied with the perfect whisky.

Glengoyne 21 Year Old, packed with dried fruits, rich oak and complex spiciness, is a heaven-sent match for Crème Brûlée. A wonderful example of just how good whisky and food matching can be.

Serves 4

Ingredients

 For the crème brûlée:

450ml double cream
50ml milk
1 vanilla pod, split, seeds scraped out
5 free-range egg yolks
75g caster sugar, plus 40g extra for brûlée glaze 

For the shortbread:

600g plain flour
200g 7oz caster sugar, plus extra to dredge
150g hazelnuts, toasted and ground in a food processor
finely grated zest of 2 oranges
450g unsalted butter, chilled and cubed 

Method

To make the crème brûlée

Preheat the oven to 150C/300F/Gas 2. Heat the cream and milk until simmering. Add vanilla seeds and pod, stir and keep hot.

Whisk the egg yolks and sugar together until pale and creamy then strain onto the hot cream, stir well.

Ladle the brûlée into four ovenproof cups. Set in a deep roasting tin. Pour enough boiling water around to reach halfway up the cups. Cook for about 30-35 minutess, until set but still soft in the centre. Remove from water, cool then chill.

To make the shortbread

Put all the ingredients in a food processor and process until it just comes together. Tip onto a work surface and bring together into a flat round. Wrap in clingfilm and chill for an hour.

Preheat the oven to 150C/300F/Gas 2. Roll out the dough about 1cm thick, cut into 24 rounds, transfer to a baking sheet and chill for 30 mins. Bake for 25-30 minutes until pale but not coloured. Cool on the tray for 10 minutes then transfer to a wire rack and dredge with caster sugar.

To finish the brûlées

Sprinkle half the remaining caster sugar evenly over the surface of the brûlées. Caramelise with a blowtorch. Sprinkle over the rest of the sugar and caramelise again. Serve immediately with the shortbread or keep chilled for up to 2-3 hours.

Note: If you don’t have a blowtorch to brûlée the custard use a very hot grill, or alternatively you can add one to your batterie de cuisine at a very modest cost from Countryside Cookware.