Cheddar Brulee

Richard Kaye

Richard Kaye

31st May 2012

Cheddar Brulee

light starter, I served it with a parmesan cheese straw.
For the crisp top I used a parmesan crisp


  • 400ml double cream
  • 10 egg yolks
  • 80g single Gloucester grated
  • 30g mature cheddar grated
  • Salt and freshly cracked black pepper


Mix the ingrediants together and put in a double boiler. Heat up and stir approx 15 mins, until the mixture thickens and the eggs are cooked. DO NOT over heat the mixture as it will spilt.
Once cooked pour the mix into chilled serving glasses.
Put in fridge to set overnight.

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