Crème Brûlée with Marinated Summer Fruits and a Mint Broth

Elegant vanilla custard topped with caramelized sugar, served alongside mint-infused summer berries and a frothy crème de menthe milk broth.

Vegetarian Dessert Fruit Summer French Elegant

Estimated Nutrition

Calories

465.1

kcal / serving

3720.5 kcal total

Carbs

29.5g

per serving

235.6 g total

Fat

35.5g

per serving

284.1 g total

Protein

6.6g

per serving

52.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

For the custard

Demerara Sugar

For sprinkling

Caster Sugar

To taste, for fruit marinade

Dairy

piece

Egg Yolk

Free-range

Milk

For the custard

500

Whipping Cream

Cold

300

Milk

For the broth

Fruits

100

Strawberry

Hulled and quartered

100

100

100

100

Liquids

Mint-flavoured liqueur

NutsSeeds

piece

Vanilla Pod

Split and seeds scraped out

handful

Mint

Fresh, chopped

Method

Serve the crèmes brûlées with fruit and a drizzle of frothy mint broth.

Coat custards with demerara sugar and caramelize with a blowtorch or hot grill.

Heat 300ml milk with mint liqueur and froth with a hand blender.

Mash a handful of washed fruits with sugar, then fold in remaining fruits and mint.

Divide strained mixture into eight ramekins and bake on a tray for 60 minutes until set.

Preheat the oven to 100°C.

Combine hot milk with egg mixture, stir in cold cream, and infuse for 12 hours.

Boil 85ml milk with vanilla pods and seeds in a pan.

Mix egg yolks and sugar in a bowl until well combined.