Tim Lovejoy Creme Brulee With Boozy Rum Biscuits recipe on Sunday Brunch

Tim Lovejoy served up delicious Creme Brulee With Boozy Rum Biscuits on Sunday Brunch.

The ingredients for the creme brulee: 500ml double cream, 1 vanilla pod, 100g caster sugar (plus extra for the topping) and 6 free-range egg yolks.
Optional: splash of rum.

For the boozy biscuits: 150g butter – (can be vegan), 75g caster sugar, 175g plain flour, Pinch of salt, 25g fine semolina and Splash of rum.




See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.

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