• Cheese

  • Protein Nav

    Protein 22

  • Skyr

  • Yogurt

  • Butter

  • Gold Range

  • Milk

  • Ice Cream

  • Quark

  • Cream

  • Organic

Recipe by:

Flora Shedden

Creme Brûlée done the Flora Shedden way. Find out from Flora what her techniques and ingredients are for making this delicious dessert.
Prep time
1 hour, 15 minutes
Cook time
10 minutes


150g Graham’s the Family Dairy unsalted butter

250g plain flour

50g icing sugar

25g ground almonds

1 egg yolk

200ml Graham’s the Family Dairy Gold Top Jersey Double cream

200ml Graham’s the Family Dairy Gold Top milk

2 large eggs

50g caster sugar

1 vanilla pod

Demerara sugar for the brûlée


Share this recipe:


Step 1  

In a food processer, blitz together the butter, flour, sugar, almonds and yolk. Once combined turn the mixer off. Tip out and form a disk. 

Step 2  

Cover with cling film then place the pastry in the fridge to rest for 15 minutes. 

Step 3 

 Preheat the oven to 200°C. Roll out the pastry until 2-3mm thick then use to line six loose bottomed tartlet cases. Trim off any excess. Place in the fridge for a further 10 minutes to cool. 

Step 4  

Once rested for a second time, prick the base of each tart with a fork then place in the oven to cook for 8-10 minutes or until golden and cooked through. Set aside to cool. 

Step 5   

In a saucepan bring the cream and the milk to the boil with the vanilla pod. 

Step 6  

In a bowl whisk the eggs and sugar together. Pour the boiling cream mixture over the sweetened eggs whisking all the time before returning to the pan. Return to a medium low heat and whisk until thickened and coating the back of a spoon. 

Step  7    

Strain then pour into each tart case filling up to the top. Place in the fridge to set for at least an hour. 

Step 8   

 Before serving, sprinkle the top of each tart with a little Demerara sugar making sure all the tart is covered evenly. Use a blow torch to caramelise the tops. Serve immediately. 


Share this recipe: