Food served from 12pm daily

Recipe: How To Make Merlyn Créme Brulée From Our Head Chef Kieran

How To Make Merlyn Cremé Brulée..


5 Free Range Eggs

1 Vanilla Pod

375mls Jersey Double Cream

75mls Merlyn Welsh Cream Liqueur

75g Caster Sugar



  • Split vanilla pod in half, Scrape out the seeds and add to your Cream in a medium sized Saucepan. (Add the emptied pods for extra Flavour)

Put on a low heat and slowly bring to the boil.


  • Meanwhile add your separated egg yolks to your sugar in a large round mixing bowl and whisk vigorously until combined and slightly pale in colour.


  • When cream has boiled, Take off the heat and slowly pour into the egg and sugar mix whisking all of the time until fully combined.

Leave to cool a little then stir in the Merlyn Liqueur.


  • Strain the mix through a fine sieve into a jug to remove the Vanilla Pod and divide into 5 ramekins.

Place the filled ramekins a medium deep baking tray and pour boiling water from the kettle into the tray ¾ the way up the sides of the ramekins.


  • Cook in a Pre- Heated oven @ 120*C for 30 Minutes, Until set with a little wobble.

Almost jelly like.


  • To serve the Merlyn Cremé Brulée, lightly dust the tops with caster and caramelised with in a Blow Torch or a Very Hot Grill.


  • When the Caramel top has set serve immediately with white chocolate cookies.

To sample Creme Brulee, visit the Chapel and order it from our menu.

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