Levin Down & Basil Savoury Brûlée

02nd May 2025

This elegant savoury brûlée pairs the unique umami of Goodwood Levin Down with fresh basil notes, finished with a crisp caramelised sugar top is perfect as a refined starter or a surprising canapé. (makes 6 ramekins)

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Ingredients

100g Levin Down Cheese

200ml Goodwood organic cream

30g fresh basil

2 egg yolks

5g salt

100g icing sugar

You will also need ramekins, a deep baking or oven tray for a water bath and a chef's blow torch (if you have one).

Method

Shred the basil leaf and add to the cream, warm gently for five minutes or so to infuse but do not boil. Remove the basil and set aside to cool to room temperature.

Blend the Levin Down with the eggs until smooth and then whisk into the cream mixture.

Add salt to taste.

Pour into the ramekins and place into a deep tray filled with boiling water to half the depth of the ramekins.

Bake at 160c for 8 minutes.

Carefully remove from the tray and allow to cool before putting into the fridge, this will avoid cracking from cooling too quickly.

To serve, dust the top of the brûlée with an even layer of icing sugar and caramelise with a blow torch.

If you don't have a chef's blow torch, you can dust the top of the brûlée with an even layer of icing sugar and place under a hot grill for 1–2 minutes, watching carefully, until the sugar melts and turns golden.

Allow it to cool briefly, then return to the fridge for 10–15 minutes to let the caramelised top crisp up before serving.

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