Summer Rolls

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

1. Lightly butter six ramekins
2. Place the fruit in the ramekins, dividing it evenly amongst them
3. Place the egg yolks in a bowl with the caster sugar
4. Split the vanilla pod and scrape the seeds into the bowl with the eggs and sugar
5. Whisk to combine and continue to whisk for a further 2-3 minutes until the mixture is pale and fluffy
6. Preheat the oven to 150?C (gas no 2)
7. Pour the double cream into a saucepan over a medium heat
8. 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
9. 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
10. Place the ramekins in a roasting tin with high sides
11. Carefully pour boiling water into the tray until it reaches half way up the ramekins
12. Carefully place the roasting tin in the preheated oven and cook the creme brulees for about 35 minutes, or until just set
13. Remove from the oven and leave to cool completely
14. Once cool, place the ramekins in the fridge until required
15. 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
16. 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)
17. Leave to cool for a few minutes before serving