Egg yolks 6, large Double cream 475ml Blue cheese (preferably Longman’s Vale of Camelot ) 150g Salt ½ tsp Black pepper ½ tsp, ground For the glaze: White sugar 1 tbsp Demerara sugar 1 tbsp Chutney to serve Sourdough to serve

Preheat the oven to 125°c / gas 1. In a bowl, whisk the egg yolks just enough to break them up. Set aside. Place the cream in a saucepan over a low heat and gently warm. Crumble in the blue cheese and season with salt and pepper. Whisk the cheese into the cream until it has melted. Slowly pour the cream mixture over the eggs, continuously whisking to avoid scrambling the yolks. Place the ramekins on a baking tray, then half fill the tray with hot water. Pour the cream mixture into the ramekins and bake for 25-30 minutes. If the brûlées look like they’re colouring too much, cover with tin foil for the remainder of cooking. The cooked brûlées should have a slight wobble. Remove the tray from the oven and allow to rest for 5 minutes, then remove the ramekins from the tray and place them in the fridge for at least 30 minutes to chill. For the glaze: while the brûlées are chilling, grind the sugars together in a pestle and mortar until you have a fine powder. Remove the brûlées from the fridge, dust the tops with the sugar powder and glaze with a blowtorch. If you don’t have a blowtorch, place briefly under a grill set at its highest temperature. Serve the brûlées with your favourite chutney (beetroot works well) and fresh sourdough.

Starters

Blue cheese crème brûlée

This savoury take on the classic dessert makes a showstopping starter

Added on December 10, 2021

Matthew Street, executive chef at The Eastbury Hotel & Spa in Dorset, share his blue cheese crème brûlée recipe

theeastburyhotel.co.uk

Serves 6

Oven temp 125°c / gas 1

You will need

Egg yolks 6, large
Double cream 475ml
Blue cheese (preferably Longman’s Vale of Camelot) 150g
Salt ½ tsp
Black pepper ½ tsp, ground

For the glaze:
White sugar 1 tbsp
Demerara sugar 1 tbsp
Chutney to serve
Sourdough to serve

Method

Preheat the oven to 125°c / gas 1.
In a bowl, whisk the egg yolks just enough to break them up. Set aside.
Place the cream in a saucepan over a low heat and gently warm. Crumble in the blue cheese and season with salt and pepper. Whisk the cheese into the cream until it has melted.
Slowly pour the cream mixture over the eggs, continuously whisking to avoid scrambling the yolks.
Place the ramekins on a baking tray, then half fill the tray with hot water. Pour the cream mixture into the ramekins and bake for 25-30 minutes.
If the brûlées look like they’re colouring too much, cover with tin foil for the remainder of cooking. The cooked brûlées should have a slight wobble.
Remove the tray from the oven and allow to rest for 5 minutes, then remove the ramekins from the tray and place them in the fridge for at least 30 minutes to chill.
For the glaze: while the brûlées are chilling, grind the sugars together in a pestle and mortar until you have a fine powder.
Remove the brûlées from the fridge, dust the tops with the sugar powder and glaze with a blowtorch. If you don’t have a blowtorch, place briefly under a grill set at its highest temperature.
Serve the brûlées with your favourite chutney (beetroot works well) and fresh sourdough.

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You will need

Egg yolks 6, large
Double cream 475ml
Blue cheese (preferably Longman’s Vale of Camelot) 150g
Salt ½ tsp
Black pepper ½ tsp, ground

For the glaze:
White sugar 1 tbsp
Demerara sugar 1 tbsp
Chutney to serve
Sourdough to serve

Method

Preheat the oven to 125°c / gas 1.
In a bowl, whisk the egg yolks just enough to break them up. Set aside.
Place the cream in a saucepan over a low heat and gently warm. Crumble in the blue cheese and season with salt and pepper. Whisk the cheese into the cream until it has melted.
Slowly pour the cream mixture over the eggs, continuously whisking to avoid scrambling the yolks.
Place the ramekins on a baking tray, then half fill the tray with hot water. Pour the cream mixture into the ramekins and bake for 25-30 minutes.
If the brûlées look like they’re colouring too much, cover with tin foil for the remainder of cooking. The cooked brûlées should have a slight wobble.
Remove the tray from the oven and allow to rest for 5 minutes, then remove the ramekins from the tray and place them in the fridge for at least 30 minutes to chill.
For the glaze: while the brûlées are chilling, grind the sugars together in a pestle and mortar until you have a fine powder.
Remove the brûlées from the fridge, dust the tops with the sugar powder and glaze with a blowtorch. If you don’t have a blowtorch, place briefly under a grill set at its highest temperature.
Serve the brûlées with your favourite chutney (beetroot works well) and fresh sourdough.

Blue cheese

‘Longman's Vale of Camelot is made in Somerset from pasteurised Friesian Holstein cow's milk and vegetarian rennet. A satisfyingly rich cheese with complex flavours, a piquant finish and smooth creamy mouthfeel, it lends itself perfectly to this blue cheese crème brûlée,’ says Matthew