Simple
Creme Brulee
Recipe

Crème Brûllée actually originated in Trinity College, Cambridge, England where it was known as "burnt cream". The basic vanilla creme brulee recipe can be adapted to taste by the addition of luscious fresh fruits, liqueurs or even dark chocolate. Personally however, I favor the clean and simple flavor of vanilla complemented by a seasonal selection of fresh summer berries marinated in a little liqueur......truly delicious!

This creme brulee recipe needs to be prepared the day before in order to allow time for the custard to set. The top can be caramelized up to an hour serving.

Vanilla Crème Brûllée
with Marinated Summer Berries

1 pint (570ml) double (heavy) cream
6 large egg yolks
4 teaspoons cornflour
2 tablespoons golden caster sugar
a few drops pure vanilla extract

FOR THE CARAMEL:
4oz (110g) granulated sugar

FOR THE MARINATED BERRIES:
1lb (450g) washed and prepared summer berries
2 tablespoons caster sugar
2 tablespoons fruit liqueur or Cognac

For this creme brulee recipe, you will also need six 1 1/2 inches (4cm) deep ramekins with a base diameter of 3 inches (7.5cm).

METHOD

• In a basin, blend together the egg yolks, cornflour, caster sugar and vanilla extract
  

• Heat the cream in a saucepan until it reaches boiling point and then pour it over the egg yolks beating with a wooden spoon. Return the mixture to the saucepan.
  

• Heat very gently, still stirring, until the sauce has thickened - which should only take a minute or two.

• Now divide the custard amongst the ramekins and leave to cool. Then cover each dish with cling film and refrigerate overnight.
  

• About 2 hours before serving, pile the summer berries into a serving bowl. Add the caster sugar and your choice of liqueur and then toss gently. Cover with cling wrap and refrigerate.
  

• About an hour before serving, make the caramel. Place the granulated sugar in a heavy-based pan, then place the pan over a very low heat to dissolve the sugar gently and caramelize it.

• When all of the sugar has dissolved and you have a clear syrup (about 10 to 15 minutes), remove the pan from the heat and pour immediately over the custards covering the surface of each one. Tilt the ramekins gently from side to side to get an even, thin layer of caramel. Leave to cool.
  

• If you are not eating immediately, cover the ramekins loosely with kitchen foil (don't use cling wrap or the moisture from the brûllées will soften the caramel). Return to the refrigerator for up to an hour.

I like to serve the crème brûllée ramekins on a dessert plate with the bowl of summer berries in the center of the table so that your guests can help themselves to the fruits.

ENJOY!

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