Royal Burnt Cream (Creme Brulee)

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Royal Burnt Cream (Creme Brulee)

Serving Size

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This dessert is the 'Royal' version of Creme Brulee. Former Royal Chef Darren McGrady says this is a favorite of Prince William and Prince Harry. Click here to see my friend Chef McGrady preparing this delicious dessert.


The Brulee

  • 2 cups heavy cream
  • 6 egg yolks
  • ½ cup sugar
  • 1 tsp vanilla paste
  • 2 oz white chocolate, grated
  • 1 Tbs Drambuie
  • Sugar for glazing

The Shortbread

  • 4 ounces flour
  • 2 ounces powdered sugar
  • 2 ounces cornstarch
  • 4 ounces unsalted butter
  • 1 jar clotted cream
  • 1 cup fresh raspberries or other good soft fruit

Recipe Info

Preheat the oven to 350 degrees.

Prepare the brulee. Whisk the yolks, sugar and vanilla together in a large bowl until combined. Bring the cream to a boil and whisk onto the egg mix. Return the mix to the pan and over a low heat stir the brulee mix until it starts to thicken. Remove from the heat and stir in the white chocolate. Remove 1 cup of the mixture from the pan, stir in the 1 Tbs Drambuie and refrigerate. Pour the remaining mix into an earthenware dish and bake until set. The center of the brulee needs to look like “set jello” when lightly shaken. Allow to cool and refrigerate. Sprinkle with the sugar and glaze with a brulee torch or under the broiler.

Mix the flour, cornstarch, butter and powdered sugar together in a large bowl to form a dough. Roll out and cut into cookies. Place on a baking sheet and bake for about 10 minutes until the edges start to brown. Allow to cool.

In a sundae dish build the dessert. Spoon layers of brulee, raspberries and the Drambuie cream. Place one of the shortbread cookies on top and garnish with the clotted cream.

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