Crème brûlée with forest fruits

This French classic comes with a berry surprise at the bottom of the ramekin. Ramona Preca makes the perfect make-ahead dessert. 

Crème brûlée with forest fruits

Serves 7-8


  • 200g frozen mixed berries
  • 2 tbsp sugar


  • 600ml Benna fresh cream
  • 90g sugar
  • 8 egg yolks
  • 1 vanilla bean, split and scraped
  • 1 lemon, zest only
  • 1 orange, zest only


  • 4 tbsp brown sugar
  • 2 tbsp white sugar


1. Preheat oven to 150°C.

2. Heat the berries in a pan with the sugar until the juice starts to run.

3. Place a tablespoon into 6 ramekin and place in the freezer for approx. 1 hour.

4. In the meantime make the custard by beating the egg yolks, orange, lemon zest, sugar and vanilla in a mixing bowl until thick and creamy.

5. Pour cream into a saucepan and stir over low heat until it almost comes to boil.

6. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.

7. Pour the liquid into the ramekins.

8. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.

9. Bake just until the crème brûlée is set, but still wobbly in the centre (approx. 40-45 mins.)

10. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours.

11. In a small bowl combine remaining 2 tbsp white sugar and brown sugar. Sift this mixture evenly over custard.

12. Place dish under broiler until sugar melts, about 2 mins or use a blowtorch. Watch carefully so as not to burn.

This recipe first appeared on Gourmet Today TV, aired on 12 February, 2015. 

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