Trevor Thornton serves up creme brulee.


  • 3 large egg yolks
  • 30 g caster sugar
  • 250 ml cream
  • 1 vanilla pod (split lengthways and insides scraped out)
  • for the langues de chat biscuits:
  • 100 g unsalted butter
  • 100 g icing sugar
  • 2 large egg whites (slightly beaten)
  • 100 g plain flour
  • 1 tblsp orange zest (grated and finely chopped)
  • 1 piping bag
  • 1 silicone non stick baking mat
  • equipment:


  • Preheat the oven to 120°C. Place the cream and vanilla seeds/pod into a saucepan and bring it up to just below boiling point on a very slow heat. Take it off the heat just before boiling. Mix the egg yolks with the sugar in a bowl until pale in colour. Pour the cream through a strainer and into the egg mixture whilst whisking. Continue to whisk until all the cream had been incorporated.
  • Allow to sit for 20-30 minutes and remove the skin that forms. Pour mixture into ramekins. Do not let any bubbles into the ramekins as this will spoil the surface once cooked. Place ramekins in a "bain marie" in the oven for 25-30 minutes. Keep checking towards especially towards the end of cooking just in case they are cooked. You know they are ready when the centre is wobbly like jelly.
  • Take out of oven when ready and allow to cool to room temperature. Once cool probably after 2-3 hours sprinkle with caster sugar and blow torch to achieve the Brûlée. This can be done under a grill also but not to the same effect.
  • For the Langues de Chat (also called Cat’s Tongue or Lady Fingers) place the soft butter and icing sugar into a bowl and stir until pale in colour. Add the egg whites bit by bit until all whites are incorporated. As you add the whites the mixture seems to split but after stirring the mixture will combine again. Sift the flour in and the orange zest , stir until mixture has combined. When finished place mixture into a piping bag ready for use. Mixture can be kept in the fridge until ready.
  • Preheat oven to 175°C. Line a baking tray with the silicone mat. Pipe the mixture into 2cm strips wide by 10cm in length. Be careful not to pipe to close as the mixture spreads out when in the oven.
  • When you have filled the silicone sheet you probably have enough of the mixture left over for another tray. When all the trays are ready place the filled trays into the oven. Bake for 12-15 minutes or until the edges are slightly golden.
  • Before the biscuits come out of the oven have a rolling pin ready and some space on the counter top. When the biscuits are ready take them out of the oven and using a spatula lift each biscuit placing the middle of the biscuit over the rolling pin. Press down each side to achieve a nice curved shape for presentation purposes.
  • To Plate place the finished crème brûlée on a plate with two Langues de Chat. You can dust the biscuits with icing sugar for a nicer finish.

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