Armagh Bramley apple créme brûlée with shamrock shortbread

Hannah McCann

Young Cook Finalist Recipe

• Mrs McElhinney
• Sacred Heart Grammar School, Newry
• Key Stage 4

Ingredients

• Créme brûlée:
• 500ml Northern Ireland double cream
• 6 egg yolks
• 100g caster sugar (extra for topping)
• 1 Vanilla Pod
• 1 Armagh Bramley Apple, sliced
• Shortbread:
• 100g caster sugar
• 100g cornflour
• 200g Northern Ireland butter
• 200g plain flour

Method

• To make the créme brûlée:
• Preheat the oven to 150ºC/300 F/ Gas 2.
• Stew the apple in a little water and caster sugar. Leave to cool.
• Pour the cream into a saucepan. Split the vanilla pod length–ways and scrape the seeds into the cream. Chop the empty pod into small pieces, and add to the cream.
• Bring the cream to the boiling point, then reduce the heat and simmer gently.
• In a separate bowl, beat the egg yolks together in a large heatproof bowl until pale and fluffy.
• Bring the cream back to the boiling point. Pour it over the egg mixture, whisking continuously until thickened.
• Layer the bottom of ramekin dishes with a spoonful of stewed apple. Strain the mixture through a fine sieve into a large jug, and use this to fill the ramekins to about two thirds full.
• Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up the sides of the ramekins (Bain–Marie).
• Place the Bain–Marie onto the centre shelf of the oven and bake for 40–45 minutes, or until the custards are just set but still wobbly in the middle. Allow to cool and then place in the fridge to cool until shortbread is ready.
• To make the shortbread:
• Preheat oven to 175ºC.
• Cream butter and sugar until fluffy.
• Sieve flour and cornflour and stir into creamed mixture. Bring together with hands to form a stiff dough.
• Roll out 1cm thick and prick or score with a fork.
• Place in oven for 20 minutes (until pale golden).
• To serve dish:
• Remove créme brûlée from fridge sprinkle with a teaspoon of caster sugar and then caramelise with a cooks blow torch. Place on serving dish and serve with a piece of shortbread dusted with caster sugar.