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