Saturday 27th February 2021
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Preparation time: 20 minutes
Cooking Time: 1 hour


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Recipe by Dan Wallis, The Cross Keys, Stow

For the crème brûlée, infuse the cream with the Lincolnshire Tea by warming gently and leave to stew.

Mix the sugar and eggs together, sieve the cream mixture into the eggs and whisk well. Place the mixture into ramekins or cups and cook at 120°C in a bain marie for 40-45 minutes or until set. Chill in the fridge until ready to serve.

For the oatmeal biscuits, mix the flour, oats, bicarbonate of soda and sugar in a mixing bowl.

In a saucepan gently melt the butter, add the golden syrup and mix well. Pour the butter mixture into the mixing bowl and mix well.

Divide into 10-15 balls and place on a baking tray.

Bake at 180°C for about 10-12 minutes, they should be golden brown.

To serve sprinkle the crème brûlée with caster sugar and blowtorch or caramelise under a very hot grill. Serve with the oatmeal biscuits.

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