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Summer Fruit Creme Brulee |
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| Course |
Dessert |
| Cuisine |
Unknown |
| Dish Type |
Dessert |
| Occasion |
Any |
| Submitted By |
Admin |
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| Category |
Desserts and Puddings |
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Method |
Bake |
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Time |
50mins |
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Calories |
633 |
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Serves |
6 |
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Ingredients : |
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* 568ml carton West Country Double Cream,
* ½ tsp Organic Madagascan Vanilla Extract,
* 6 egg yolks,
* 3 tbsp organic caster sugar,
* 350g summer berries, such as quartered strawberries, raspberries,
blueberries and blackberries,
* Fairtrade demerara sugar, for the topping
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| How to Prepare : |
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Heat the oven to 160°C/325°F/gas 3 (140°C for fan ovens). Warm the cream and vanilla extract in a small saucepan to just below boiling.
Mix together the egg yolks and caster sugar using an electric whisk for one minute, until pale and foamy. Stir the cream into the egg mixture, then strain through a sieve set over a bowl.
Divide the berries among 6 x 175ml ramekins, saving some for decoration. Pour the egg and cream mixture over the fruit. Put the ramekins in a deep roasting tin, then add hot water to the tin so that it comes halfway up the sides of the ramekins.
Cook for 25-30 minutes, until just set but still wobbly in the centre. Cool, then chill for at least 2 hours or overnight.
Sprinkle demerara sugar in an even layer over each ramekin, then place under a very hot grill or use a cook’s blowtorch to caramelise the tops.
Decorate with the remaining fruit to serve. |
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