Try this haggis-spiced crème brule recipe at home

Oat crumble

Ingredients Instructions
  • 500ml double cream
  • 2g Isle of Skye sea salt
  • 100g egg yolk
  • 1 egg
  • 100g golden caster sugar (plus 4 tsp for topping)
  • 1 bay leaf
  • Pinch of thyme
  • 3.5g cracked black pepper
  • 5g toasted coriander seeds, crushed
  • Pinch of nutmeg & mace
  • 1 large Bramley apple (peeled, cored & roughly chopped, approx. 250g apple)
  • 50g unsalted butter
  • 20ml lemon juice
  • 20ml lemon juice
  • 50ml apple juice
  • 300ml double cream
  • 300ml whole milk
  • 75g heather honey
  • 45g oats
  • ½ vanilla pod split, pod and seeds separated
  • 3 large free-range egg yolks
  • 30ml Talisker 10 year old whisky
  • 100g malt brown flour
  • 50g butter
  • 50g dark brown sugar
  • 25g rolled oats
  • 25g pinhead oats
  • Pinch of salt
  • Garnish - 1 granny smith apple, sliced into sticks
  • 1 cox apple, cubed
  • Common sorrel
  • Place the cream in a pan on a medium heat and bring to a simmer. Add the spices, thyme and bay leaf then remove from the heat and leave to stand for 20 minutes.
  • Whilst the cream is infusing, line metal rings with cling film 5cm by 5cm and place on a damp Jcloth on a flat, heavy based tray.
  • Whisk together the yolks, egg and sugar and put the cream back on the heat until boiling. Then pass over the egg mixture, whisk and leave to settle for 5 minutes.
  • Remove any foam and pass the mixture through a fine sieve. Split between the moulds and bake at 90 degrees Celsius (fan) for 45 minutes until just set. Leave to cool and then refrigerate.
  • To serve, remove the cling film from the bottom and place this side up. Sprinkle over the extra sugar and blow torch the outside until the cream falls.
  • Then remove the ring and blow touch the sugar until it turns a dark caramel. If you don’t have a blow torch, finish under a very hot grill.
  • Place all of the ingredients together in a saucepan. Cook over a medium heat for 10 minutes. until the apple is softened and pureed.
  • Pass through a fine sieve and check the seasoning then place in a squeeze bottle or piping bag and leave to cool until serving.
  • Place the oats in a bowl and pour over the milk. Cover and leave in the fridge overnight.
  • The next day, strain the milk off the oats and re-weigh the milk back up to 300ml, then discard the oats (use for your morning porridge).
  • Add to a saucepan the milk, cream and vanilla pod. Bring slowly to the simmer.
  • Whisk together the vanilla seeds, yolks and honey, until thick and pale. Pass over the hot milk, whisk together and then pour back into a clean pan.
  • Cook over a medium heat until thickened and the mixture coats the back of a spoon. Pass through a fine sieve, leave to cool, then churn in an ice cream machine and freeze.
  • Rub together the flour, salt and butter, until it forms breadcrumbs.
  • Mix in the sugar and oats, then place on a baking tray in the oven at 170 degrees for 25 minutes.
  • Stir the mixture a couple of times whilst cooking until it becomes golden brown. Leave to cool.

Recipe © The Three Chimneys | http://www.threechimneys.co.uk