Crème brûlée with coffee biscuits
Creme brûlée is a classic dessert and so simple to make at home. Flavoured with vanilla and baked, then set in the fridge, these brûlées are a beautiful amber colour thanks to rich Freshlay Farms Golden Yolker® eggs. The final flourish involves sprinkling with sugar and brûlée-ing until golden and crisp. We serve ours with coffee biscuits.
Ingredients
Metric
Imperial
Crème brûlée
- 250ml of double cream
- 1 vanilla pod, or 1.5 tsp vanilla bean paste
- 3 Freshlay Farms Golden Yolker® egg yolks
- 50g of caster sugar, plus extra for caramelising
- raspberries, to garnish
Coffee biscuits (makes approx 15)
- 65g of unsalted butter, softened
- 40g of light brown sugar
- 1/2 tsp instant coffee powder, dissolved in ½ tsp hot water
- 90g of plain flour
- 1/8 tsp baking powder
Method
Start by making the crème brûlée. Preheat the oven to 150°C
Heat the cream and vanilla in a saucepan until just below boiling. Remove from the heat and allow to cool to around 45°C
- 250ml of double cream
- 1 vanilla pod, or 1.5 tsp vanilla bean paste
Whisk the egg yolks and sugar until pale, then gradually whisk in the warm cream. Strain the mixture into two ramekins
- 3 Freshlay Farms Golden Yolker® egg yolks
- 50g of caster sugar, plus extra for caramelising
Place the ramekins in a deep baking dish, fill halfway with boiling water, and bake for 30–40 minutes until set but slightly wobbly in the middle. Cool, then chill for at least 4 hours
Next, make the coffee biscuits. Cream the butter and sugar together until light and fluffy. Stir in the dissolved coffee, then mix in the flour and baking powder to form a dough
- 65g of unsalted butter, softened
- 40g of light brown sugar
- 1/2 tsp instant coffee powder, dissolved in ½ tsp hot water
- 90g of plain flour
- 1/8 tsp baking powder
Roll into a log, wrap in cling film, and chill for 30 minutes
Slice into 1 cm slices and bake on a lined tray at 180°C for 12–15 minutes. Cool completely
To caramelise the brûlée, sprinkle a thin, even layer of sugar over each crème brûlée. Use a kitchen blowtorch to caramelise the sugar until golden. Let cool briefly to harden
Serve the crème brûlée with coffee biscuits on the side and garnish with fresh mixed berries
- raspberries, to garnish
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