Summer berry brulée

Rich and creamy, deliciously naughty berry brulée

  • Prep:10 mins
    Cook:20 mins
    Plus chilling
  • Serves 6
  • More effort

Nutrition per serving

  • kcal 669
  • fat 56g
  • saturates 30g
  • carbs 34g
  • sugars 23g
  • fibre 1g
  • protein 5g
  • 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
  • 85g golden caster sugar

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.