Crème brûlée with a Northern Irish twist

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.