Summer berry brulée

Recipe uploaded by

Lesley Waters

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Recipe by Lesley Waters

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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.

Per serving

669 kcalories, protein 5g, carbohydrate 34g, fat 56 g, saturated fat 30g, fibre 1g, salt 0.08 g

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

Preperation and cooking times

Prep 10 mins

Cook 20 mins

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, salt 0.08 g

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