Summer berry brulée
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- More effort
- Serves 6
Ingredients
- 50g pudding rice
- 140g cherries, redcurrants or blueberries
- 4 tbsp cassis liquer
- 1 vanilla pod, split
- 568ml pot double cream
- 6 medium eggs
- 2 tbsp golden caster sugar
For the topping
Method
- STEP 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.
- STEP 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.
- STEP 3
Stir the cream into the egg. Return to the pan and cook over a low heat, stirring constantly, until it thickens.
- STEP 4
Stir the cooked rice into the custard mixture. Ladle into the ramekins and leave in the fridge for 6 hrs.
- STEP 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.
