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Crème brûlée with red fruits Recipe

Crème brûlée with red fruits Recipe
  • 1

    Preheat the oven to 100°C.

  • 2

    Split the vanilla pod and scrape out the seeds. Place in a saucepan with the milk and the cream. Bring to the boil. Beat together the egg yolks and the sugar until pale and fluffy. Pass the hot milk and cream through a sieve and then add to the blanched egg yolks and sugar.

  • 3

    Place a generous spoonful of red fruit in each ramekin and then cover with the crème brûlée mixture.

  • 4

    Place the ramekins in an ovenproof dish and then add hot water to the dish - enough to come halfway up the height of the ramekins. Transfer the dish to the oven and bake for 40 minutes at 100°C. Allow to cool.

  • 5

    Sprinkle the crème brûlées with the remaining caster sugar and caramelise with a chef's cooking torch and serve immediately.

Chef's tip

«This simple crème brûlée recipe can easily be adapted to your favourite flavours - try adding fresh fruits to the verrine or adding rose water or lavender to the crème brûlée mixture.»

A classic vanilla scented crème brûlée cooked with red fruits and a crunchy caramel topping.

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(18 votes)

  • Preparation  45mins
  • Cooking time  0h
  • Rest time  0h

Ingredients for people

  • Double cream : 650 ml
  • Semi-skimmed milk : 150 ml
  • Caster sugar : 150 g
  • Vanilla pod(s) : 1 whole
  • Egg yolk(s) : 10 whole
  • Mixed frozen red berries : 200 g
  • Caster sugar : 75 g
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