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How to bake a decadent vanilla crème brulee with shortbread biscuit

Executive chef at Stanley House, Steve Williams, shares his recipe for the traditional dessert favourite of vanilla crème brulee, served alongside shortbread biscuit.

Makes 4


For the crème brulee

  • 100g egg yolk
  • 500g whipping cream
  • 75g sugar
  • One vanilla pod – split and scraped

For the shortbread

  • 240g melted butter
  • 270g plain flour
  • 90g cornflour
  • 90g caster sugar
  • 1g salt

Method: for the crème brulee

  1. Slowly bring the cream to just under boiling
  2. Mix the sugar, vanilla, and yolks and pour on the cream. Mix well
  3. Strain the liquid and pour into the desired moulds
  4. Bake in a Bain Marie for approximately 15-20 minutes or until the custard has set. Note: the deeper the mould, the longer it will take to cook
  5. Take out of the Bain Marie and leave to cool
  6. When cold, sprinkle with caster sugar and using a hot grill or blow torch melt the sugar, forming a thin crisp glaze. Leave at room temperature

Method: for shortbread

  1. Mix all the ingredients until they just come together. Do not over mix
  2. Place the mix onto a lined baking sheet and sprinkle with a little sugar
  3. Bake in a pre-heated oven at 140 degrees Celsius for approximately 50 minutes
  4. Leave to cool before cutting into your desired size and shape
  5. Enjoy!