Crème brûlée, raspberries and shortbread
Young Cook Finalist Recipe
- Mrs F Noonan
- Antrim Grammar School
- Key Stage 4
- Crème Brûlée:
- 125ml Northern Ireland cream
- 50ml Northern Ireland semi–skimmed milk
- 1/2 vanilla pod
- 1 tsp orange flower water
- 1 egg
- 25g Demerara sugar
- 30g caster sugar
- 75g plain flour
- 20g rice flour
- 50g Northern Ireland butter
- 30g white sugar
- To make the Crème Brûlée, pre–heat oven to gas mark 2 (150ºC). Add the milk, cream, half the caster sugar and vanilla pod to a saucepan. Heat gently, stirring until it just boils.
- In a large bowl, whisk remaining caster sugar with the egg until combined. Strain the milk mixture into the egg and sugar. Stir in the orange flower water.
- Set 2 × 125ml ramekin dishes into a small roasting dish and ladle in the mixture. Fill the roasting dish with boiling water halfway up the ramekin dishes. Place into oven and cook for 45–60 minutes until it wobbles and looks set.
- Remove from oven and from roasting dish, cool and set in fridge. Spinkle with Demerara sugar and blowtorch until bubbling brown. Set back in fridge.
- To make the shortbread, pre–heat oven to 155ºC. Blitz butter, and white sugar in food processor, add sifted flours and salt, pulse into a ball. Wrap in film and put in fridge for 10 minutes.
- Roll out (1/2 cm thick) and cut into round shapes. Line baking sheet and put into the oven for 30 minutes. Cool and sprinkle with caster sugar.
- Serve the Crème Brûlée with shortbread and raspberries.