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Cheese Brulee
Rare Recipe from Grant Mulholland, The Hand at Llanarmon
Head Chef at The Hand Grant Mulholland has built a strong reputation for superb cuisine, freshly prepared with informal flair and generosity. He's been awarded not only an AA Rosette for 'culinary excellence', but also an AA Egg-cup for 'outstanding breakfasts'.
Cheese Brulee (serves 4)
INGREDIENTS
- 500ml double cream
- 100g grated strong Cheddar cheese
- 8 egg yolks
- Pinch of ground ginger
- Seasoning
- 50g grated Parmesan cheese
METHOD
- Gently bring the cream, grated Cheddar cheese, ginger and seasoning to the boil.
- Place the egg yolks into a stainless steel bowl. Add the hot cream mixture to the yolks, whisking continuously. Strain the mixture into a large jug. Check and adjust the seasoning as required.
- Pour the mixture into 5cm ramekins. Stand the ramekins in a tray of cold water – no more than 3cm deep – and bake in a preheated oven (gas mark 3 / 140ºC) for 30 minutes.
- Leave to cool. When serving, sprinkle the brulee with a little grated Parmesan and glaze under a hot grill.