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Berry Crème Brûlée with Elderflower

Berry Crème Brûlée is a quick and light French summer recipe - made with fresh berries, topped with an elderflower sabayon and toasted under the grill. An elegant dessert that can be whipped up in 30 minutes.

Prep Time
20 mins
Cook Time
20 mins
Total Time
22 mins
Servings: 4 people
Calories: 215 kcal
Course: Dessert
Cuisine: French

Ingredients

  • 400 g (14oz) mixed fresh berries organic
  • 3 egg yolks
  • 50 g (1.75oz) sugar
  • good pinch vanilla powder (or ½ teaspoon extract)
  • 2 tablespoon elderflower cordial or syrup (or Saint Germain liqueur)
  • 100 g (3.5oz) whipping cream

Instructions

    Cup of Yum
  1. Divide the mixed berries between 4 ovenproof dishes and spread them out in a single layer.
  2. In a bowl, whisk together the yolks, sugar and vanilla until light and creamy (about 5 minutes). Continue to whisk, adding the cordial/syrup and the cream until well mixed.
  3. Pour over the fruits and place under a hot grill for just 2 minutes until the cream is toasted but not burned.  You could also use a blowtorch instead.Serve immediately -  or prepare a couple of hours in advance, chill then reheat in a warm oven at 140°C for about 5 minutes.

Notes

  • Elderflower Replacement: There are countless floral variations to this recipe: replace elderflower cordial/syrup with violet or rose syrup. Or replace the syrup with 25g more cream and infuse with lavender or lemon verbena (see my post on fresh aromatic herbs for more).