Cheddar Brulee

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

Ingredients

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

Method

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.

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

A little from you keeps this space free for all. Let’s keep lifting the industry, together.