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Crème brûlée with a Northern Irish twist
The cooking challenge
2016 is Northern Ireland’s Year of Food & Drink and is a celebration of everything delicious! Students are invited a develop a two–course meal which showcases our fantastic local produce and gives four visitors a true taste of Northern Ireland
2016 is Northern Ireland’s Year of Food & Drink and is a celebration of everything delicious! Students are invited a develop a two–course meal which showcases our fantastic local produce and gives four visitors a true taste of Northern Ireland
Emma Braniff
Young Cook Finalist Recipe
- Frances Noonan
- Assumption Grammar, Ballynahinch
- Key stage 4
Ingredients
- 300ml Northern Ireland double cream
- 100ml Northern Ireland semi–skimmed milk
- 3 egg yolks
- 15g caster sugar
- 2 tbsp caster sugar
- 2 tbsp Bailey’s Irish Cream
- 1.5 tbsp Demerara sugar
- 75g mixed berries
Method
- Preheat the oven to 150ºC.
- Pour the cream and milk into a saucepan and heat until almost boiling.
- Remove from the heat and set aside for 10 minutes.
- In a heatproof bowl, whisk the egg yolks and caster sugar together with a balloon whisk until combined.
- Stir in the cream mixture and Baileys and pour into 6 small ramekins.
- Put the ramekins in a roasting tin and add enough cold water to the tin to come two thirds of the way up the sides of the ramekins.
- Carefully put the roasting tin in the oven and cook for 30–40 minutes, or until just set.
- Remove from the tin and leave to cool, then chill. Preheat the grill to hot.
- Sprinkle the Demerara sugar in an even layer over the brûlée and heat with a blow torch (or under a grill for 2 min) until the sugar has melted.
- Leave to cool until the sugar has set, then serve straight away.