SUMMER BERRY BRULéE
Rich and creamy, deliciously naughty berry brulée
Provided by Lesley Waters
Categories Buffet, Dessert, Dinner, Lunch, Treat
Time 30m
Number Of Ingredients 8
Steps:
- 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.
- 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.
- Stir the cream into the egg. Return to the pan and cook over a low heat, stirring constantly, until it thickens.
- Stir the cooked rice into the custard mixture. Ladle into the ramekins and leave in the fridge for 6 hrs.
- 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.
Nutrition Facts : Calories 669 calories, Fat 56 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.08 milligram of sodium
FRUITY CREME BRULEE
Fresh berries add a lightness and texture to this lovely rich basic. Adapted from The New Basics Cookbook. New England, Mid Atlantic, Western, South regions.
Provided by Sharon123
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Line the bottom of eight 1/2 cup ramekins(or custard cups) with the berries, and set them aside.
- Preheat oven to 300*F.
- Heat the half and half in a heavy saucepan over medium high heat, just to the boiling point.
- Whisk the sugar, whole eggs, and egg yoks together in a large bowl until the mixture is light and frothy.
- Now slowly whisk the hot half and half into the egg mixture; mix thoroughly, and strain the mixture back into the saucepan. Using a wooden spoon, stir the mix over low heat just until it coats the back of the spoon. Add vanilla.
- Divide the custard among the berry lined ramekins, and set them in a baking dish. Pour the hot water into the dish until it reaches 2/3 of the way up the sides of the ramekins. Place the dish in the oven and bake until a toothpick inserted in the center of one of the custards comes out clean, about 35 to 40 minutes.
- Remove the ramekins from the water bath and allow them to cool slightly. Then cover and refrigerate util they are chiled, about 2 hours.
- To serve, preheat the broiler. Sift a light layer of confectioners' sugar over the ramekins, and place them under the broiler just until the sugar caramelizes, 2-4 minutes. Serve immediately. Enjoy!
Nutrition Facts : Calories 203.9, Fat 13.4, SaturatedFat 7.5, Cholesterol 144.8, Sodium 66.2, Carbohydrate 15.8, Fiber 0.9, Sugar 10.2, Protein 5.9
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