Blue cheese crème brûlée
This savoury take on the classic dessert makes a showstopping starter
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
- 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.
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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