Coffee Crème Brûlée with Nougatine Biscuits

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Coffee Crème Brûlée with Nougatine Biscuits

Serve this icy cold in one large dish or individual ramekins. Serve with Nougatine biscuits as an extra treat or even ladyfingers.


Serves 4

200ml (7fl oz/scant 1 cup) milk

200ml (7fl oz/scant 1 cup) cream

4 large or 5 small organic egg yolks

40g (1 1/2oz/scant 1/4 cup) castor sugar

1 1/2 tablespoon (1 3/4 American tablespoons) Camp coffee essence

4 dessertspoons (1 American tablespoon) Demerara sugar

1 ovenproof dish (19cm wide x 4.5cm deep/(7 1/2 x 1 3/4 inch) or 4 ramekins x 100ml (3 1/2fl oz/scant 1/2 cup) each capacity

Preheat the oven to 150ºC / 300ºF /Gas Mark 2

Put the milk and cream into a heavy bottomed saucepan and bring to the boil. Whisk the egg yolks with the sugar, gradually pour the boiling liquid over the egg yolks whisking all the time. Add the coffee and whisk again.  Pour the mixture through the sieve into an ovenproof dish or 4 ramekins.

Bake in a bain-marie in the preheated oven for about 25-30 minutes until just set but slightly wobbly in the centre, or 40-45 minutes for the individual ramekins. (Shallow wide dishes cook faster, 20 minutes approximately.)

Cool, cover with cling film and chill well.

Sprinkle with Demerara sugar – it should be a thin layer, tip off excess if necessary. Glaze with a blow torch. Coffee crème brûlée is already very rich but serve with a little pouring cream if you must and some nougatine biscuits or ladyfingers.

Nougatine Biscuits

My brother Rory O’Connell makes these lacy and deliciously crisp biscuits, they keep perfectly for several days. Serve them with ice creams, sorbets, mousses and soufflés. They are also perfect with perfectly ripe fruit such as pears or peaches.

175g (6oz) nuts, a mixture, or the entire quantity of a single nut such as almonds, walnuts, pecan nuts and Brazil nuts. Hazelnuts may also be used but should be roasted and peeled before chopping

150g (5oz/generous 1/2 cup) caster or granulated sugar

3/4 teaspoon apple pectin

125g (4 1/2oz/generous 1 stick) butter

50g (2oz/1/4 cup) glucose syrup

2 teaspoons water

Preheat the oven to 190°C / 375ºF / Gas Mark 5

Chop the nuts in a food processor, using the pulse button, to render them to a semi-coarse texture.

In a small saucepan, combine the remaining ingredients and cook on a very low heat just until the mixture is melted and smooth. Add the nuts and stir to mix.

Using a silicone baking mat or an oven tray lined with parchment paper, drop on scant teaspoons of the mixture allowing plenty of room for the mixture to spread as it cooks. A standard oven tray, 40cm x 35cm (15 x 13 inch), will accommodate about 4 biscuits this size. You can of course make smaller biscuits by reducing the amount of mixture.

Cook for about 10 minutes or until the biscuits have spread into lacy and lightly caramelised flat crisps.

The cooked biscuits will be soft and molten when removing from the oven so allow the biscuits to cool slightly on the tray before removing to a wire rack to cool.

Any remaining uncooked mixture will store perfectly in the fridge for up to 5 days.

04/11/2019 (PB) (23454)

Rory O’Connell -Casserole Roast Chicken with Indian Spices

Sometimes when I want a spiced chicken dish, I want a no holes barred, hot and aromatic experience. Other times, I am in the mood for tender and succulent slices of chicken with a lightly spiced, thin cream or juice to accompany it. This recipe is the latter. The chicken is casserole roasted with a light sprinkling of spices and fragrant green chillies. The spiced cooking juices with the addition of cream become the light sauce. The chillies will collapse in the cooking, but infuse the sauce with there own special flavour. Some will want to eat the cooked chillies, others will avoid them. Serve this dish with a plain Pilaf Rice.

Serves 6


    • Green chillies, if left on the plant, will eventually ripen and become red chillies
    • The under ripe green chilli can have the same intensity of heat as the ripened red ones, but has quite a different flavour
    • In this recipe, the spices are dry roasted before grinding. This heightens the flavour and is really worth the small extra effort involved
    • To dry roast spices, heat a heavy cast iron pan and stir the spices until lightly brown or toasted. Refer to the colour of the unroasted spices as a colour guide if this is your first time doing this.
    • Always roast different spices separately, as depending on shape and size, some will roast more quickly than others
    • Grind the roasted spices in a spice grinder or pestle and mortar
    • When grinding the spices, don’t forget to smell the fabulous aroma that arises from them in a little pall of exotic smoke. Glorious.
      • 1 free-range chicken, approx. 1.3kg
      • 20g soft butter
      • 1 heaped teaspoon coriander seeds, lightly toasted and ground
      • 1 heaped teaspoon cumin seeds, lightly toasted and ground
      • ¼ teaspoon turmeric powder
      • Pinch of chilli powder
      • 2 tablespoons lemon juice
      • 4 green chillies
      • 225ml cream
      • 2 tablespoons chopped coriander leaf
      • Salt and pepper

Preheat the oven to 180c / 350f / gas 4

Mix the ground coriander, cumin, turmeric and chilli powder with a pinch of salt. Mix this spice mix into half of the butter Heat a heavy casserole on a gentle heat. Rub the breasts of the chicken dry with some kitchen paper. Smear the remaining half of the soft butter on to the breasts. Place the chicken, breast side down into the heated casserole. The butter should sizzle a bit and that tells you the casserole is hot enough. If it doesn’t sizzle, whip out the chicken immediately and allow the casserole to get hotter. Allow the chicken breasts to become golden brown, making sure the casserole doesn’t get so hot that it actually burns the butter. This will involve a bit of manoeuvring, perhaps sitting the chicken on its side and so on. Season the coloured chicken breasts with a pinch of salt and pepper. Allow to cool for a few minutes and then smear the spiced butter all over it. Place the chicken back in the casserole, breast side up. Pop the chillies around the chicken and sprinkle over the lemon juice. Cover with greasproof paper and a tight fitting lid and place in the preheated oven. Cook for 90 minutes. Remove the casserole from the oven and check to ensure that the chicken is fully cooked. This can be done in several ways. One way, the best in my opinion, is to insert a metal skewer in between the leg and the breast. This is the last place to cook in the chicken so is the best place to check. Count to ten seconds. Remove the skewer and test the temperature of the skewer on the back of your hand. If it doesn’t feel so hot as to make you immediately pull the skewer away from your hand with a start, then the chicken probably is not cooked. The other way to test is to endeavour to extract a little juice from the same place, between the breast and the leg to see if it is completely clear. If it is not clear and if there is any trace of pink in the juice, then it is not cooked. If this is the case put the chicken back in the oven for a further 10 minutes and repeat the test.

Remove the cooked chicken and the chillies, which by now will be collapsed and a bit sad looking, from the casserole and keep warm in the oven with the temperature reduced to 50c / 100f / gas ½. Allow the chicken at least 15 minutes to rest before carving. Strain out all of the cooking juices into a bowl and allow it to settle for a minute or two. The butter and chicken fat will rise to the surface of the liquid. Spoon off the buttery fat, now full of the flavour of the spices, and save it for roasting vegetables. It is particularly good with parsnips or for tossing into crushed new potatoes. Place the degreased juices back in the casserole and add the cream. Bring to a simmer and cook until the sauce is lightly thickened. Add the chopped coriander leaves. Taste and correct seasoning. Carve the chicken neatly and serve with the sauce. The chillies should be used to garnish the dish and the heat fiends will find them delicious to eat.

Great news… The @ballymaloecookeryschool is reopening on 29th June

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Great news… The @ballymaloecookeryschool is reopening on 29th June, only 4km from us and a wonderful place to visit! We are offering our Unique Breaks from 22nd July when our accommodation reopens.
We are also delighted to share the news that our pastry chef @jrryall will be hosting an afternoon demo class at #ballymaloecookeryschool on Tuesday 21st July (2-5pm) and sharing some secrets from our @worldrestawards winning Dessert Trolley!
See @ballymaloecookeryschool website for more details and to book (book early, places are limited due to social distancing regulations)
Images: JR by @cliodhnaprendergast and Strawberry Shortcake 🍓 by @jrryall (recipe is on our website) #sweetsuccess #desserttrolley #sweetsecrets #learnatballymaloe