Summer berry brulée
Rich and creamy, deliciously naughty berry brulée
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Plus chilling
- 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.
- 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.
- Stir the cream into the egg. Return to the pan and cook over a low heat, stirring constantly, until it thickens.
- Stir the cooked rice into the custard mixture. Ladle into the ramekins and leave in the fridge for 6 hrs.
- 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.
Per serving
669 kcalories, protein 5g, carbohydrate 34g, fat 56 g, saturated fat 30g, fibre 1g, sugar 23g, salt 0.08 g
Recipe from Good Food magazine, July 2005.
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http://www.bbcgoodfood.com/recipes/2201/
http://www.bbcgoodfood.com/recipes/2201/
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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
- 85g golden caster sugar
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Plus chilling
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
- 85g golden caster sugar
Per serving
669 kcalories, protein 5g, carbohydrate 34g, fat 56 g, saturated fat 30g, fibre 1g, sugar 23g, salt 0.08 g
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