Crème brulée
Ingredients:
4 egg yolks
350ml pouring cream
100g caster sugar
½ vanilla pod with seeds scraped out
Instructions:
- Put the cream, vanilla pod and vanilla seeds into a small saucepan and bring it to the boil
- Whisk the egg yolks and sugar together until they are light and creamy.
- Pour the boiled cream in on the whisked eggs and sugar and whisk well until properly combined
- Allow to rest for a few minutes until the froth settles or alternatively scoop the froth off
- Remove the vanilla pod
- Choose 6-8 small ramekins
- Carefully pour the egg custard into the mixture
- Place the ramekins in a deep roasting tray and fill it with water about ½ ways up the side of the ramekins
- Bake for approx 35-45 minutes until set but still containing a slight wobble (150C/300F)
- Refrigerate
- Glaze with a little brown sugar and then pop them under the grill or glaze with a chef’s blowtorch and serve
Shortbread biscuits
Ingredients:
7ozs/170g granulated sugar
14ozs/400g Butter
1 egg
Grated zest of one orange
1lb/450g plain flour
Instructions:
- Preheat the oven to 200C/400F/Gas Mark 6
- Cream the butter, orange zest and the sugar together until very pale and fluffy
- Mix in the egg and incorporate the flour until the mixture all comes together just like a pastry
- Knead on a lightly floured work surface for a moment or two
- Wrap the mixture tightly in cling film
- Refrigerate for at least 2 hours until quite cold and firm
- After refrigeration, roll out the pastry on a well floured work surface. Be careful because it could stick at this stage so keep an eye on this and continue to keep it moving on the surface
- Roll the pastry out to a 10mm thickness and using a glass or scone cutter cut out the biscuits. You need to allocate three biscuits per person so don’t make them too big
- Transfer the biscuits to a greased baking tray and refrigerate again for one hour. This prevents them from spreading during the cooking process so it means they will keep their shape better
- After being in the fridge again bake in the hot oven for 10-12 minutes or until just golden brown. You need to keep an eye on them at this stage as ovens vary greatly
- Remove the biscuits from the oven and allow to cool on the tray
- When they are completely cold transfer them to an airtight container
Tags: dessert recipe, Dunbrody House, Kevin Dundon, Special occasion
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