Rich and creamy, deliciously naughty berry brulée
Ingredients
- 50g pudding rice
- 140g cherries, redcurrants or blueberries
- 4 tbsp cassis liquer
- 1 vanilla pod, split
- 568ml pot double cream
- 6 medium eggs
- 2 tbsp golden caster sugar
For the topping
- 85g golden caster sugar
Method
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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.
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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.
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Stir the cream into the egg. Return to the pan and cook over a low heat, stirring constantly, until it thickens.
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Stir the cooked rice into the custard mixture. Ladle into the ramekins and leave in the fridge for 6 hrs.
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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.