Summer berry brulée

10-30 minutes 30-60 minutes 6 servings 800 kcal or less bbc good food blancmange cassis cherries cherry crème brûlée double cream indulgent mains mousse pudding rice quick rice pudding summer fruit vanilla pod vanilla pods

N/A

Source

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

85g golden caster sugar

Method

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.