MKR episode 19 recipe: Crème Brûlée

Prep time: 15 minutes, plus cooling and refrigeration

Cook time: 50 minutes

Serves 6.

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Ingredients

250g strawberries, hulled, quartered

125g blackberries

125g raspberries

2 tsp icing sugar

Crème brulee

750ml thickened cream

1 vanilla pod, seeds scraped

8 egg yolks

75g caster sugar

75g caster sugar, extra

Method

1. Preheat oven to 100C. Place six ovenproof dishes or ramekins (180ml capacity) in a roasting dish.

2. To make crème brulee, place cream and vanilla bean and seeds in a saucepan over low heat. Bring to a simmer.

3. Whisk eggs and sugar in a large bowl. Gradually add hot cream mixture, whisking to combine. Strain mixture into dishes. Add enough boiling water to come half way up side of dishes.

4. Transfer to the oven and bake for about 50 minutes or until custard is set but still has a wobble in the centre. Remove dishes from roasting dish. Cool to room temperature. Refrigerate for several hours or overnight.

5. To make compote, combine berries and sugar in a bowl. Refrigerate for 1 hour to macerate.

6. Sprinkle the extra caster sugar over top of each brulee. Use a brulee torch to melt and caramelise sugar. Alternatively cook under the grill. Serve with berry compote.