Lemon crème brûlée with sesame and poppy seed tuiles – by Steven Doherty

INGREDIENTS

(serves 12-14)

For the tuiles
125g sesame seeds
125g blue poppy seeds
250g plain flour
500g caster sugar
Zest of four oranges
250ml fresh orange juice
250g melted butter

For the crème brûlée 1.5 litres double cream
150g caster sugar
30 egg yolks
Zest of four lemons
Juice of two lemons

METHOD

For the tuiles, combine the sesame and poppy seeds. Mix in the flour, sugar, zest and orange juice. Blend in the cooled melted butter. Mix thoroughly. Put a little blob on to a prepared baking sheet and bake at 190ºC until golden brown. Leave to cool slightly then shape the tuiles around a rolling pin.

For the brûlée, boil the cream. Whisk sugar and yolks to the ribbon. Pour the cream on to the egg mixture and whisk vigorously, adding the zest and juice of the lemon.

Strain the mixture through a fine chinois. Allow the mixture to cool before pouring into shallow ramekins. Cook in a bain-marie at 300ºC for 40-45 minutes. Cover the crème with an even layer of sugar and caramelise under a hot grill or blowtorch. Serve with the tuiles.

Steven Doherty