Summer berry brulée

Rich and creamy, deliciously naughty berry brulée
PREP 10 mins
COOK 20 mins
DIFFICULTY More effort


  • calories 669
  • carbs 34
  • saturated fat 30
  • sugar 23
  • protein 5
  • fat 56
  • fibre 1
  • salt 0.08


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


  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.