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Baked Camembert

What a weekend ! We had some fabulous guest with us on Friday night, including ( unbekownst to us) judges from Taste of The West. It was a great atmosphere, with families dining and friends out for Birthday meals. There was a very happy buzz.

On Saturday we celebrated our first Devon birthday, with lots of our regular customers and an eight course degustation menu with accompanying wine flight.

photo borrowed with thanks from MixMixMama

The evening was a great success with excellent feedback from everyone, the feedback was especially gushing for our Camembert Crème Brûlée and as promised, here's the recipe.

I have to say of all the courses, this was the one I was most worried about. I've never cooked it before or used the combinations for the topping before, but then I am not scared to take risks and fortunately for me it paid off.

I am sure Rick and Jen won't mind me quoting from their email. This is what they thought of our Camembert Crème Brûlée.

" The Camembert Crème Brulee will be something discussed and revered in this house for eternity (What a dish!!) "


(serves 6)

For the custard (crème)

2 Camembert cheeses

600ml of double cream

100 ml of whole milk

5 egg yolks

A large pinch of salt

A large pinch of freshly ground pepper

For the Brûlée

2 tbsp of caster sugar

2 tbsp of powdered orange peel

A very tiny pinch of dried thyme

1 tsp of salt

2 tsp of freshly ground black pepper


To make the Brûlée topping start with making the powdered orange peel. For this you need to peel an orange or a couple of satsumas and bake the skins on a low heat ( 140c or gas mark 4 for 4-6 hours) until dry - you should be able to snap them into pieces. Then blitz it in the food processor to a fine powder) Once this is made add all the ingredient to a bowl and mix thoroughly. Put to one side until needed.

Pre-heat the oven to 200oc or Gas Mark 6.

In a big mixing bowl add the cream, milk, egg yolks and seasoning and whisk together. Cut the rind from the cheese and cut the creamy camembert into cubes. Add to the custard then pour into a saucepan and gently heat until the cheese is melted. Don't panic too much if it's not all melted, it will add texture if it doesn't decide to melt in the oven.

Get a large baking tray and add 6 ramekins or flat dishes, then pour warm water into the pan up to the middle of the ramekins. Once this is done, ladle your cheesy custard into the ramekins and place in the centre of the oven for 30mins. Check every so often. You're looking for it being lightly set, whilst a bit of wobble. Remember they will continue cooking until are completely cooled. I remove the ramekins from the bain marie as soon as possible and place on a cooled tray.

Once they are ready to serve liberally sprinkle with your topping and if you have one, blow torch the top until the topping is caramelised. Popping the ramekins under a hot grill also works, don't over do it or it will taste bitter.

To serve, chop up baguette or add little Sablés ( savoury shortbreads), biscuits, crudités or whatever you have to hand.

This dish is fabulous as a starter or as a light lunch dish and we'll be definitely adding it to the menu again !


11th - 4 covers

12th - 4 covers

18th - 2 covers

19th - 8 covers

25 - 8 covers

26th 8 covers

Here's what's on the menu this month:

To book: Call 01884 860 654 or email



Our next degustation or 8 course tasting menu will be on BASTILLE DAY JULY 14th.... our last degustation event sold out in 3 hours so booking early is advisable... RESERVE YOUR TABLE FOR BASTILLE NIGHT CLICK HERE

The menu will be up soon.....

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