Gooseberry Crème brûlée
A delicious, creamy custard with a hard caramelised sugar top and a tangy gooseberry compote underneath.
Equipment
- 1 medium saucepan
- 1 Mixing bowl
- 1 Whisk
- 1 fine sieve or chinoix
- 1-2 deep sided trays
- 6 ramekins
Ingredients
Gooseberry Compote
- 200 grams gooseberries, with stems removed
- 100 grams sugar
- 1 tbsp cornflour
- 2-3 tbsp water
Crème brûlée
- 500 grams cream
- 50 grams caster sugar
- 100 grams egg yolk
- 1 tbsp vanilla paste/extract
Instructions
Crème brûlée
- Begin by adding the cream to a medium sized saucepan. Heat on medium heat until just about to boil.
- In a mixing bowl, add the egg yolk, sugar and vanilla. Whisk together until slightly pale and creamy.
- Carefully pour the almost boiling cream on top of the egg mix while whisking.
- Continue whisking until everything is fully combined.
- Pour the custard through a fine mesh sieve or a chinoix into a container.
- Place cling film directly onto the surface of the custard mix.
- Allow to cool at room temperature, then cover and place in the fridge for at least 2-3 hours or overnight.
Gooseberry Compote
- Add the gooseberries and sugar to a small saucpan.
- Cook on medium for 10-15 minutes, stirring often, until the gooseberries have started to break down and become mushy.
- In a small bowl, mix together the cornflour and water. Add this to the saucepan, stirring constantly.
- Allow the compote to cook for another 4-5 minutes, stirring often. Remove from the heat and place into a container to cool.
Baking Crème brûlée
- Preheat oven to 110°c (220°f) or 105°c (210°f) if fan assisted.
- Once both elements have cooled adequately, place a large heaped tablespoon of gooseberry compote into each ramekin.
- Carefully pour over the custard to just under the top rim.
- Place the ramekins into deep sided trays. Carefully pour water into the trays, being careful to not add any to the ramekins until about 1/2 way up the ramekins.
- Carefully place the trays in the oven and bake for 50-60 minutes.
- The Crème brûlée is cooked when you jiggle the tray and the custard moves, but has a more solid wobble to it. It should wobble like a thick set jelly, not like liquid.
- Allow to cool fully and remove the ramekins from the trays. Place into the fridge to chill completely.
- Once completely cold and ready to serve, sprinkle a large teasespoon of caster sugar onto the surface of the brulee. Using a blow torch, evenly melt and caramelise the sugar all round. Serve and eat immediately.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.