September 28, 2016

Classic Crème Brûlée Recipe

It’s a favourite on the Langtys Restaurant menu so the Chef’s have shared their recipe with us for the Classic Crème Brûlée with Lemon and Almond Sable Biscuits.

Crème Brûlée

·        275ml Double Cream

·        25ml Milk

·        1 Vanilla Pod/ or a dash of Vanilla Essence

·        3 Free Range Egg Yolks

·        40g Caster Sugar

·        A Dusting of Icing Sugar

Makes 4


Gently heat the milk and cream in a thick bottomed sauce pan. Split the vanilla pod down the long axis with a sharp knife then use the back of the knife to remove the seeds. Place the seeds in the cream and milk,  heat until just boiling (be careful not to allow it to boil over).


Pass the hot cream through a fine sieve to remove the vanilla pod bark this step can be skipped if you used vanilla essence instead.


Add the sugar to the egg yolks and whisk together.  Then slowly add the hot cream while continuously whisking (adding the hot liquid too quickly will cause the egg to scramble).


Pour the egg and cream combination into ceramic ramekins and place in a deep oven tray.  Place the oven tray in a 150C oven and fill with hot water until it reaches half way up the ramekins. Cook for 25 to 30 minuets or until mostly set. When you wobble the tray only a small amount of movement in the middle of the Brule should be visible.  The brule will continue to set as they cool.


To Finish, lightly dust icing sugar onto the top and place under a grill till golden brown.



Lemon and Almond Sable Biscuit


·        200g  Soft Unsalted Butter

·        50g  Icing Sugar

·        50g Caster Sugar

·      2  Free Range Egg Yolks

·      50g Ground Almonds

·      250g Plain Flour

·      Zest of one Lemon

·      Juice of half a Lemon

Makes 10 to 15


Place the butter and the sugar in a mixing bowl, (or use a mixing machine with a panel beater)  beat together until creamy. Add the egg yolks, the lemon zest and the lemon juice and beat in until smooth.


Add the ground almonds and the flour,  beat until smooth and all the flour is fully incorporated to the mixture.


Lightly dust a work surface with flour and turn out the mix onto it. Roll the mix out using a lightly floured rolling-pin until about half a centimetre thick. Using a cutter of your choice cut the biscuits and place them on an oven tray covered with grease proof paper.


Bake in a 180c  oven for 8-10 minuets or until golden brown.


To finish lightly dust the top with a little extra caster sugar while they are still warm