"What a week! Pure pleasure in every
aspect. When my visitors see the results of my "plating up"
they'll think I've gone into fine art mode (hopefully)! To your success."
Dorothy Escott, France
Walnut Grove Recipes
Coffee and Baileys Crème Brulée
- 150g mascarpone cheese
- 100ml double cream
- 50ml milk
- 1/2 vanilla pod
- 2 eggs
- 60g sugar
- 50ml Baileys
- coffee essence to taste
1. Put the cream and milk into a saucepan. Using a small knife
slit open the vanilla pod and scrape out the seeds. Put seeds
and the pod into the pan with the milk & cream. Heat up to
scalding point (just before boiling).
2. In a mixing bowl combine the marscapone cheese,
eggs and sugar. Whisk until smooth.
3. Pour the hot milk & cream mix into the bowl
with the eggs, sugar and marscapone, and whisk. Stir in the Baileys
and then pass the mixture through a fine sieve.
4. Add coffee essence until you reach the desired
flavour. (Coffee essences/extracts vary in strength and quality,
therefore there we do not state an exact quantity.)
the mixture into ramekins (or small serving bowls, heatproof).
Place in a bain marie and cook in a pre-heated oven at 160°C/320°F
for around 40 min's.
6. To check if the brulée are sufficiently
cooked, tap the side of the ramekin while they are still in the
oven and they should be just set in the middle.
7 . When cooked, remove from oven and leave to cool, then refrigerate
for at least 4 hours.
8. Just before serving, sprinkle the top of the
brulée lightly with caster sugar, and glaze with a gas
We like to serve this particular créme brulée
with pistachio nut shortbread.
These can be made up to two days before serving,
but must be glazed just before serving, or the sugar dissolves
and you lose the crunch of the caramel.
Walnut Grove cookery courses - a dream vacation
- in wonderful surroundings
Experience the reality of gourmet cooking yourself.
There is only one way to learn and that is to do it! Top chefs, luxury
accommodation, set in France - the home of gourmet cuisine; what more
could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey
and Benedict Haines, two modern chefs who use the freshest ingredients
with an emphasis on distinct flavours and clean, meticulous presentation.
Their passion and enthusiasm for cooking will stimulate your own love
of food, and their expertise will help you gain confidence and perfect
your technique in the kitchen.
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and location deep in the heart of the 'real' French countryside, please
look around our site. For further information, contact
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