• For the crème brûlée

  • 8 egg yolks

  • 50g (2oz) caster sugar

  • 600ml (1pint 2floz) double cream

  • 1 vanilla pod, split

  • 4 tbsp Demerara sugar

  • For the compote

  • 1 punnet strawberries

  • 1 punnet blackberries

  • 1 punnet raspberries

  • 1 tbsp sugar

  • 2 tbsp kirsch

  • 1 vanilla pod, split


  • For the compote:

  • 1.

    Heat heavy frying pan.

  • 2.

    Add vanilla pod, and heat to release aroma.

  • 3.

    Add berries, heat for approx 1 minute, add sugar, toss to melt sugar.

  • 4.

    Heat for one minute.

  • 5.

    Add kirsch, heat for 30 seconds then remove from the heat.

  • 6.

    Divide the compote between 4 ramekins and leave to cool.

  • For the crème brûlée:

  • 1.

    Pre-heat oven to 180°C/gas mark 4.

  • 2.

    Mix together the egg yolks and sugar in a large bowl.

  • 3.

    Add the cream to a saucepan and scrape in the vanilla seeds and add in the pod.

  • 4.

    Bring cream and vanilla pod to the boil.

  • 5.

    Whisk the hot cream into egg yolks and sugar mixture.

  • 6.

    Slowly heat in a pan until the custard begins to thicken, (consistency of single cream).

  • 7.

    Divide mix between the 4 ramekins containing the compote, place these on newspaper, in a roasting tray, surround with warm water, three quarters of the way up.

  • 8.

    Cook in oven for 20-30 minutes there should be a slight movement in the centre of the custard.

  • 9.

    Remove from the oven and allow to cool and set.

  • 10.

    Sprinkle with the Demerara sugar and caramelise using a blow torch (or under a hot grill).

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