Wednesday, 23 September 2015

Blue Cheese Crème Brûlée

This is surprisingly simple to make, but looks amazing when served up.
  • 100g stilton or other blue cheese, crumbled
  • 250ml double cream
  • 5 large egg yolks
  • 50g walnuts, finely chopped



  1. Gently grease 4 125ml ramekins (what I'd call normal size) with a tiny bit of butter
  2. Put the cheese and cream into a saucepan and heat on a gentle heat: you don't want it to boil
  3. Once the cheese has melted into the cream, take it off the heat and stir it well
  4. Put the yolks into a bowl and break up
  5. Pour the cream mixture into the bowl and yolks and mix well
  6. Split the egg, cheese and cream mix between the ramekins
  7. Cover the ramekins with cling film and refrigerate for at least 3 hours
  8. Place the chopped walnuts in a dry frying pan and put over a medium-low heat
  9. Toss the walnuts around the pan every couple of minutes until they have changed to a darker brown, then remove from the heat and place in a bowl to cool
  10. When ready to eat, pre-heat the oven to 150 degrees
  11. Place the ramekins in a high sided roasting tin and pour in about half an inch of boiling water before placing in the oven
  12. Cook for 15 minutes in the oven
  13. Top with the toasted walnuts and then serve with freshly cooked bread and a green salad

Makes 4 portions.

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