Berry brûlée
Berry brûlée
Filled with
immune-boosting vitamin C, berries are delicious with the custard.
Preparation
time: 20 minutes,
plus chilling
Cooking
time: 25 minutes
Serves 4
Prepare
ahead
150g (5oz)
white chocolate, chopped
200ml (7fl
oz) single cream
200ml (7fl
oz) whole milk
1tsp
vanilla paste
2
free-range eggs, plus 2 free-range
Egg yolks
1tsbp
cornflour, mixed with 2tbsp milk
300g (10oz)
mixed berries (such as raspberries, blackberries, blueberries)
3tbsp
caster sugar
You will
need
1.5 liter
(23/4pt) shallow ovenproof dish
1. Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Melt the chocolate with
75ml (3fl oz) cream in a bowl set over a pan of barely simmering water. Scald
the remaining cream, milk and vanilla in a pan. Beat together the eggs, yolks
and cornflour. Pour on a little of the hot cream and whisk well, then pour the
whole lot back into the pan. Place on a low heat and whisk until the mixture
thickens. Do not allow to boil. Remove from the heat immediately and continue
whisking until slightly cooled.
2. Scatter the berries into the dish, pour the custard through a sieve over
the berries. Tap the dish lightly on the worktop to remove any air pockets, and
place in a roasting tin. Pour very hot water into the tin to come up the side
of the dish to the same depth as the custard. Bake for 20 to 25 minutes until
Just set; the center should still have a slight wobble. Remove from the
roasting tin, leave to cool for 1 hour, then chill for 6 hours or overnight.
3. Sprinkle the surface evenly with the sugar, then put under a hot grill
to caramelize. Return to the fridge for 15 minutes to allow the caramel to
harden.
Per
serving: 486
calories, 29g fat (16g saturated), 46g carbohydrate
Chocolate frosting
Melt 100g
(4oz) good-quality dark chocolate over a pan of simmering water; cool for 10
minutes. Beat 300g (10oz) full-fat Philadelphia cheese with 4 heaped tbsp
sifted icing sugar, then beat in the chocolate until glossy.
Vanilla frosting
Beat 400g
(14oz) cream cheese with 200g (7oz) sifted icing sugar. Add 2tsp vanilla
extract.
Salted
caramel frosting
Beat 200g
(7oz) unsalted butter until pale and fluffy, then stir through 150g (5oz)
Carnation Caramel with 1tsp sea salt. Don't overstir, and if the mixture begins
to look greasy, add a drop or 2 of cold water.
