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Summer Fruits Creme Brulee Recipe
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Summer Fruits Creme Brulee
Summer Fruits Creme Brulee
Ingredients
Servings: 6
- 275g mixed summer fruits,raspberries, strawberries, blueberries, loganberries, redcurrants, blackcurrants
- 1 vanilla pod
- 5 organic free range egg yolks
- 450ml double cream
- 75g caster sugar
- 20g Demerara sugar
Method
- Lightly butter six ramekins
- Place the fruit in the ramekins, dividing it evenly amongst them
- Place the egg yolks in a bowl with the caster sugar
- Split the vanilla pod and scrape the seeds into the bowl with the eggs and sugar
- Whisk to combine and continue to whisk for a further 2-3 minutes until the mixture is pale and fluffy
- Preheat the oven to 150?C (gas no 2)
- Pour the double cream into a saucepan over a medium heat
- As it reaches the boil, carefully and slowly pour it onto the egg yolk mixture, whisking the mixture as you do to make a thin custard
- Leave for a few minutes to cool slightly before gently pouring the custard over the fruit in the ramekins, again dividing the custard evenly amongst them
- Place the ramekins in a roasting tin with high sides
- Carefully pour boiling water into the tray until it reaches half way up the ramekins
- Carefully place the roasting tin in the preheated oven and cook the creme brulees for about 35 minutes, or until just set
- Remove from the oven and leave to cool completely
- Once cool, place the ramekins in the fridge until required
- When you are ready to serve, bring the brulees out of the fridge and sprinkle the Demarara sugar evenly across the top of each custard
- Use a blow torch to harden and caramelise the top of each brulee (alternatively place them for a couple of minutes under a pre-heated very hot grill)
- Leave to cool for a few minutes before serving
Full List of Fruit Recipes
Full List of Creme-Brulee Recipes
Creme Brulee:Lightly butter six ramekins Place the fruit in the ramekins, dividing it evenly amongst them Place the egg yolks in a bowl with the caster sugar Split the vanilla pod Continue Reading →