If you’re looking for a fabulous dessert for your Easter get together this year, why not try this fruity take on a classic crème brûlée recipe? With a whole host of dried fruit added into the mix, there’s a lovely chewy and fruity flavour to the usual smooth and creamy brûlée recipe.
This recipe is a great one to try if you’re throwing a dinner party too as it serves 6 people and only takes 30 minutes to prep – so you can easily make them ahead of time and have them ready to serve when you get round to dessert.
- 25g mixed peel
- 25g raisins
- 25g currants
- 25g sultanas
- ½tsp mixed spice
- 50ml Madeira, sweet sherry or similar
- 600ml single cream
- 6 large free-range egg yolks
- 75g golden caster sugar
- 1tsp vanilla extract
- zest of 1 orange
- zest of 1 lemon
- demerara sugar, for the caramel topping
- you will need
- 6 ramekins or glass dishes
Put the mixed peel, raisins, currants, sultanas, mixed spice and Madeira into a small pan and gently heat to rehydrate the dried fruits. Remove from the heat and divide between the ramekins.
Pour the cream into a large heavy-based pan and gently bring to scalding point, then remove from the heat.
Whisk together the egg yolks, sugar and vanilla in a large bowl. Pour over the warm cream mixture and whisk continuously. Pour the custard into a pan and return to the heat, whisking until thickened. Once thick stir through the orange and lemon zest. Pour over the soaked fruits and put in the fridge to set for 4 hours or overnight.
To serve, sprinkle each with demerara sugar and caramelise using a blowtorch. Return to the fridge for 1 hour to set.