For 6 Ramekins

  • 2 Tablespoons Bushmills Irish Whiskey
  • 5 egg yolks
  • 100g caster sugar
  • 1pt whipping cream
  • 6 tsps of Culloden Homemade Damson Preserve


Pre Heat Oven to 130-140 degrees (approx. 45mins)


  1. Place one teaspoon of Culloden Homemade Damson preserve in the bottom of each ramekin.


  1. Pour cream into a saucepan and bring to boiling point, then reduce the heat and simmer gently for five minutes.


  1. Meanwhile, in a separate bowl, beat the sugar and egg yolks together in a large heatproof bowl until pale and fluffy and add whiskey.


  1. Put cream in a saucepan and bring to boiling point. Pour over the egg mixture, whisking continuously until thickened – this indicates that the eggs have begun to cook slightly.


  1. Pour mixture into a large jug, and then use this to fill six ramekins to about two-thirds full.


  1. Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides. (This is called a bain-marie.)


  1. Place the bain-marie onto the centre shelf of the oven and bake for 40-45 minutes, or until the custards are just set but still a bit wobbly in the middle.


  1. Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed.


  1. When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée, then caramelise with a chefs’ blowtorch or place under a hot grill until sugar has caramelized.

Chef Paul McKnight, The Culloden Estate & Spa, Northern Ireland

Chef Paul McKnight at the Culloden Estate & Spa started working for Hastings Hotels at 17 years of age and during his 35+ years of culinary service he has completed  culinary stages at The Ritz Hotel, London and has gained experience in some of the world’s most renowned hotels.

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