Summer berry brulée

Summer berry brulée

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Cooking time

Prep: 10 mins Cook: 20 mins Plus chilling

Skill level

Moderately easy

Servings

Serves 6

Rich and creamy, deliciously naughty berry brulée

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
669
protein
5g
carbs
34g
fat
56g
saturates
30g
fibre
1g
sugar
23g
salt
0.08g

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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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.

Recipe from Good Food magazine, July 2005

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Comments

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maia_cooks's picture
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I think I might try this one it looks lovely

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