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Summer berry brulée

Summer berry brulée

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Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • More effort
  • Serves 6

Rich and creamy, deliciously naughty berry brulée

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal669
fat56g
saturates30g
carbs34g
sugars23g
fibre1g
protein5g
low insalt0.08g
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Ingredients

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.

Recipe from Good Food magazine, July 2005

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Rating: 5 out of 5.1 rating
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