Summer Berry Brulée

Made with your choice of cherries, redcurrants or blueberries, this rich and creamy summer berry brulée is the perfect decadent treat for any alfresco dining party.


  • 50g pudding rice
  • 140g cherries, redcurrants or blueberries
  • 4 tbsp cassis liquer
  • 1 vanilla pod, split
  • 568ml double cream
  • 6 eggs, yolks only
  • 2 tbsp golden caster sugar
  • An extra 85g golden caster sugar for the topping


  1. Cook the rice according to pack instructions, then drain and leave to cool. Divide your chosen fruit between 6 ramekin dishes, drizzle with the cassis and then st to one side.
  2. Remove the seeds from the vanilla pod, then throw into a pan with the empty pod and the cream. Bring to the boil, remove from the heat and leave for 5 minutes. Remove the vanilla pod.
  3. Mix together the egg yolks and sugar in a large bowl, then stir the vanilla cream. Return to the pan and cook over a low heat, stirring constantly, until it thickens.
  4. Stir the cooked rice into the custard mixture, then ladle into the ramekins and refrigerate for six hours.
  5. When the time comes to serve, sprinkle the sugar over the top and caramelise using a blow torch, or by sliding under a very hot grill. Let it cool and harden, then serve.

Lead image: petrenkod via Getty images.