Summer berry brulée

Summer berry brulée

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(1 ratings)

Prep: 10 mins Cook: 20 mins Plus chilling

More effort

Serves 6
Rich and creamy, deliciously naughty berry brulée

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal669
  • fat56g
  • saturates30g
  • carbs34g
  • sugars23g
  • fibre1g
  • protein5g
  • salt0.08g
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Ingredients

  • 50g pudding rice
  • 140g cherries, redcurrants or blueberries
    Cherry

    Cherry

    che-ree

    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 4 tbsp cassis liquer
  • 1 vanilla pod, split
  • 568ml pot double cream
  • 6 medium egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp golden caster sugar

For the topping

  • 85g golden caster sugar

Method

  1. Cook the rice according to pack instructions. Drain and cool. Divide the fruit between 6 x 150ml ramekin dishes, drizzle the cassis over and set to one side.

  2. Scrape the seeds from the vanilla pod and put in a pan with the cream and the empty pod. Bring to the boil, then remove from the heat and leave for 5 mins. Remove and discard the vanilla pod. Mix the egg yolks and sugar in a large bowl.

  3. Stir the cream into the egg. Return to the pan and cook over a low heat, stirring constantly, until it thickens.

  4. Stir the cooked rice into the custard mixture. Ladle into the ramekins and leave in the fridge for 6 hrs.

  5. Sprinkle sugar over the tops and caramelise with a blow torch or under a very hot grill until it turns dark brown. Let it cool and harden before serving.

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Comments (1)

maia_cooks's picture
5

I think I might try this one it looks lovely

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