Crème Brûlée with Coffee Biscuits Recipe
by GBC Kitchen
2
1 hour 5 minutes
Ingredients

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
1

Start by making the crème brûlée. Preheat the oven to 150°C

2

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
3

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
4

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

5

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
6

Roll into a log, wrap in cling film, and chill for 30 minutes

7

Slice into 1 cm slices and bake on a lined tray at 180°C for 12–15 minutes. Cool completely

8

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

9

Serve the crème brûlée with coffee biscuits on the side and garnish with fresh mixed berries

  • raspberries, to garnish