Simon Rush, Head Chef at Apex Waterloo Place Hotel in Edinburgh, explains how to make Vanilla crème brûlée with homemade shortbread, which he enjoys baking in Elliot's Restaurant and Bar.
Crème brûlée is a classic, lovely way to finish off a meal with the crisp sugary top and a smooth creamy vanilla custard underneath, not to mention the buttery homemade short bread to go with it.
Simon's vanilla crème brûlée and shortbread recipe
To make the crème brûlée:
4 egg yolks
1 vanilla pod
Bring the cream and vanilla to the boil. Mix the sugar, yolks and egg together in a bowl. Pour the hot cream over the egg mixture and mix together, skimming off any froth. Pour the mixture into ramekins and cook in a tray half filled with hot water 100°C for 30-40 minutes or until firm like custard. Take out and cool. When ready to serve, glaze the sugar on top with a gas gun. Serve with homemade shortbread.
To make the shortbread:
70g icing sugar
70g corn flour
Soften the butter and mix well with the icing sugar. Add in the flours and mix thoroughly. Roll into a long cylinder using silicon paper or cling film, and leave to chill in the fridge. Cut into slices (5mm thick) and bake in the oven at 160°C for 8-10 minutes.