Serving: 15

Creme Brulee

Ingredients for the Sauce

6oz                                 Butter

6oz                                 All-purpose flour

4 cups                             Milk

1                                     Bay leaf, optional 

2                                     Cloves, optional

1 small                            Onion

6oz                                 Cheddar, grated

                                      Salt and pepper


  1. The first job is to peel your onion, then using the cloves pierce the bay leaf onto the onion. Place the studded onion into a small pot and cover with the milk, this is a classic but I still do it.
  2. Slowly bring the milk up to a simmer, as soon as the milk is simmering turn off the heat and allow the studded onion to flavour the milk.
  3. Melt butter in another small pan then add flour and mix to form a thick paste called a roux.
  4. Meanwhile cook out your “roux” for 3-4 minutes then slowly start to add the warm flavoured milk.
  5. Stir continuously while milk is added until you achieve a smooth sauce with the consistency of thick double cream. If you add the milk a little at a time you will avoid making a lumpy sauce.
  6. Cook this out for 10 minutes over a very low heat to avoid burning the sauce, stirring every minute or so.
  7. Once cooked cover with cling film or parchment paper to avoid it skinning.

Ingredients for the Rest

2Ib                         Macaroni

2                            Leeks, finely sliced

½ Ib                       Smoked bacon or Pancetta, diced

6oz                         Cheddar, grated

3oz                        Parmesan, grated

8 tbsp                    White breadcrumbs

1tsp                       Oil


  1. Heat the oil in a large, lidded pan over a low heat. Add the leeks and dice bacon , cover and cook for 10 mins until tender.
  2. Meanwhile, cook the macaroni in a large pan of boiling salted water for 10 mins the pack instructions until just cooked, it shouldn’t be completely cooked as it will continue to cook when baked.
  3. Drain and set aside. Meanwhile, preheat the oven 375°F.
  4. Add your sauce to your cooked leeks and bacon, add the cooked pasta to the sauce and place into an ovenproof baking dish.
  5. Top with the remaining cheese scatter the breadcrumbs over the top.

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust