- Serves: 6
- Cook Time: 30 minutes
- Prep Time: 15 minutes plus overnight macerating
- Effort: medium
- 2 tbsp rum
- 85 g sultanas
- 500 ml whipping cream
- 1 vanilla pod
- 7 egg yolks
- 115 g toasted hazelnuts, skinned and chopped
- 1 punnet of blueberries or redcurrants or raspberries blueberries, plus extra for serving
- a pinch of cinnamon
- caster sugar, for dusting
1. The day before you wish to make the dessert, pour the rum over the sultanas and set aside to macerate overnight.
2. Place the whipping cream in a heavy-based saucepan. Cut a slit along the vanilla pod and scrape out the seeds and pulp into the saucepan. Slowly heat through and bring to the boil.
3. Preheat the oven to 150°C/gas 2.
4. In a large mixing bowl whisk together the egg yolks and caster sugar until the mixture is pale yellow and thick. Slowly pour the hot cream into the beaten yolks, whisking well as you do so. Stir in the cinnamon.
5. Divide the blueberries, sultanas and hazelnuts among 6 ramekin dishes. Strain over the cream mixture.
6. Place the ramekins in a deep baking tray and pour in hot water until it reaches half-way up the ramekins.
7. Bake the crème brûlées for 20 minutes, or until the baked custard just wobbles when lightly shaken. Remove the crème brûlées from the oven and set aside to cool.
8. Once cooled refrigerate for at least 2 hours.
9. Preheat the grill or use a chef's blow-torch. Dust the crème brûlées thinly and evenly with a layer of caster sugar. Caramalise the crème brûlées under the grill or using a chef's blow torch.
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