Summer Fruit Creme Brûlée pairs the glories of a fine pudding with the freshness of summertime berries for a glorious dessert.  Your guests will marvel at your culinary skills.
Summer Fruit Creme Brulee

Summer Fruit Creme Brulee
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: British
Serves: 6
  • 2 1/3 Cups heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 6 egg yolks
  • 3 Tablespoons granulated sugar
  • 3/4 pound mixed summer fruit, such as quartered strawberries (hulled), blueberries, blackberries, raspberries (peaches may also be included)
  • demerara sugar for the topping (Sugar in the Raw)
  1. Heat the oven to 325 degrees F. Warm the cream and vanilla extract in a small saucepan to just below boiling.
  2. Mix together the egg yolks and granulated sugar using an electric whisk for one minute, until pale and foamy. Stir the cream into the egg mixture, then strain through a sieve set over a bowl.
  3. Divide the berries among six 6-ounce ramekins, saving some for decoration.
  4. Pour the egg and cream mixture over the fruit. Put the ramekins in a deep roasting pan, then carefully add hot water to the pan so that it comes halfway up the sides of the ramekins. Do not get water into the ramekins.
  5. Cook for 25 to 30 minutes, until just set but still wobbly in the centre. Cool, then chill for at least 2 hours or overnight.
  6. Sprinkle demerara sugar in an even layer over each ramekin, then place under a very hot grill or use a cook’s blowtorch to caramelize the tops.
  7. Decorate with the remaining fruit to serve.
Nutrition Information
Serving size: 1 ramekin Calories: 633 Fat: 56.5 g Saturated fat: 33.2 g Sugar: 28 g Sodium: 0.8 g


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