A Hume

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Mhor, Mhor, Mhor!

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Crème Brûlée with Golden Glengoyne-Soaked Sultanas, Orange and Hazelnut Shortbread


Creme Brûlée with Golden Glengoyne Soaked-Sultanas, Orange and Hazelnut Shortbread.

This recipe, Creme Brûlée with Golden Glengoyne Soaked-Sultanas, Orange and Hazelnut Shortbread, comes from our new chums at Monachyle Mhor.

So that’s it the clocks have gone back, autumn’s begun its tailspin into winter; it’s pitch dark and perilously close to freezing by 5p.m. and there’s only one way to survive. We must cleave to comfort foods, dive deep into indulgence and sit out the winter with the aid of fine wines, roaring fires, good friends and sweet, sweet puddings.


This recipe, exclusive to the A Hume blog, comes courtesy of the marvelous Monachcyle Mhor hotel.


We fell for Mhor in a big way when we featured the hotel in our Autumn Breaks post and begged the chefs for a recipe so we could bring you a taste of Mhor hospitality. This recipe is just perfect for a winter supper with friends, easily prepared in advance, impressive to serve and simply delicious.


Please note: we are assured that the pretty vintage china cups are robust enough to survive a stint in the oven immersed in water while the custard poaches gently.

Serves 4



for the sultanas:

4 tablespoons golden sultanas

Glengoyne 21 Year Old Malt Whisky

for the crème brûlée:

450ml double cream

50ml milk

1 vanilla pod, split, seeds scraped out

5 free-range egg yolks

75g caster sugar, plus 40g extra for brûlée glaze

for the shortbread:

600g plain flour

200g 7oz caster sugar, plus extra to dredge

150g hazelnuts, toasted and ground in a food processor

finely grated zest of 2 oranges

450g unsalted butter, chilled and cubed


For the Glengoyne-soaked sultanas

Soak the sultanas in boiling water for 20 minutes. Strain, cover with whisky, steep overnight.

To make the crème brûlée

Preheat the oven to 150C/300F/Gas 2. Heat the cream and milk until simmering. Add vanilla seeds and pod, stir and keep hot.

Whisk the egg yolks and sugar together until pale and creamy then strain onto the hot cream, stir well.

Drain the sultanas and spoon into four ovenproof cups. Set in a deep roasting tin.

Ladle the brûlée mix over the sultanas. Pour enough boiling water around to reach halfway up the cups. Cook for about 30-35 mins, until set but still soft in the centre. Remove from water, cool then chill.

To make the shortbread

Put all the ingredients in a food processor and process until it just comes together. Tip onto a work surface and bring together into a flat round. Wrap in clingfilm and chill for an hour.

Preheat the oven to 150C/300F/Gas 2. Roll out the dough about 1cm thick, cut into 24 rounds, transfer to a baking sheet and chill for 30 mins. Bake for 25-30 minutes until pale but not coloured. Cool on the tray for 10 mins then transfer to a wire rack and dredge with caster sugar.

To finish the brûlées

Sprinkle half the remaining caster sugar evenly over the surface of the brûlées. Caramelise with a blowtorch. Sprinkle over the rest of the sugar and caramelise again. Serve immediately with the shortbread or keep chilled for up to 2-3 hours.


Note: If you don’t have a blowtorch to brûlée the custard use a very hot grill, or alternatively you can add one to your batterie de cuisine at a very modest cost from Countryside Cookware.