This crème brûlée takes the (shortbread) biscuit

Cooks.
Cooks.

This week’s recipe comes from Joe Moore, head chef at the Ball House.

Vanilla crème brûlée with shortbread

Makes approximately six small ramekins

INGREDIENTS:

For the brûlée

l 6 x egg yolks

l 3oz caster sugar

l 1 pint of double cream

l 1/2 vanilla pod

For the shortbread

l 100g butter

l 100g plain flour

l 50g caster sugar

l 50g corn flour

METHOD:

For the brûlée

l Split the vanilla pod and scrape out the seeds and place in a pan with the cream, slowly bring to the boil.

l Meanwhile place the yolks and the sugar in a metal bowl and whisk over a pan of simmering water until thick.

l Slowly whisk in the cream and the vanilla - do not over heat as the mix will split.

l The mix is now ready to pour into the ramekins, leave in the fridge to set, this will take about an hour.

l To finish the brûlées, sprinkle the tops with caster sugar and caramelise with a blow torch.

For the shortbread

l Place all the ingredients into a bowl or mixer and rub together until the mixture forms a soft dough.

l Roll out about 1/2cm thick and cut into rounds, bake on 180 degrees for approx 12mins, sprinkle with a little more castor sugar.

l Serve with the brûlées.