Best Summer Berry Brulée Recipes

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SUMMER BERRY BRULéE



Summer berry brulée image

Rich and creamy, deliciously naughty berry brulée

Provided by Lesley Waters

Categories     Buffet, Dessert, Dinner, Lunch, Treat

Time 30m

Number Of Ingredients 8

50g pudding rice
140g cherries , redcurrants or blueberries
4 tbsp cassis liquer
1 vanilla pod , split
568ml pot double cream
6 medium eggs
2 tbsp golden caster sugar
85g golden caster sugar

Steps:

  • Cook the rice according to pack instructions. Drain and cool. Divide the fruit between 6 x 150ml ramekin dishes, drizzle the cassis over and set to one side.
  • Scrape the seeds from the vanilla pod and put in a pan with the cream and the empty pod. Bring to the boil, then remove from the heat and leave for 5 mins. Remove and discard the vanilla pod. Mix the egg yolks and sugar in a large bowl.
  • Stir the cream into the egg. Return to the pan and cook over a low heat, stirring constantly, until it thickens.
  • Stir the cooked rice into the custard mixture. Ladle into the ramekins and leave in the fridge for 6 hrs.
  • Sprinkle sugar over the tops and caramelise with a blow torch or under a very hot grill until it turns dark brown. Let it cool and harden before serving.

Nutrition Facts : Calories 669 calories, Fat 56 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.08 milligram of sodium

SUMMER BERRY BRULEE



Summer Berry Brulee image

A delicious high fibre dessert which can be whipped up quickly and easily to satisfy a summer sweet craving. I "snafu'ed" this recipe from the Summer 2002 issue of Homemaker's Digest (www.homemakers.com)I fell in love with the picture, prepared it for a dinner party and boy oh boy, is it ever a refreshing dessert. Per Serving: 292 cal, 16g fat, 38g carb, 3g protein, 5g fibre, 27mg sodium. Excellent source vitamin C. Good source vitamin A. Fast and easy (30 minutes or less prep and cooking time). Diabetics be aware of the naturally occurring sugars in the fruit - so take a less than normal serving size.

Provided by TOOLBELT DIVA

Categories     Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

7 cups individually frozen mixed berries, such as raspberries, blueberries blackberries, small strawberries
1/3 cup granulated sugar (diabetic recipes use Equal, or similar)
1 tablespoon balsamic vinegar
1 medium orange, rind of grated
1 cup 35% cream
1 cup sour cream
1/2 cup granulated sugar (or Equal)
1/4 cup water

Steps:

  • Toss to combine Berries with sugar (sweetener), vinegar and orange peel.
  • Transfer to a 4-cup (2L) casserole or heat-proof bowl.
  • Reserve in the referigertor for up to 6 hours.
  • When ready to prepare dessert, transfer fruit to 8 (glass) dessert dishes.
  • Whip cream until very thick.
  • Fold in sour cream.
  • Spread evenly over the fruit.
  • Brulee Topping: Stir 1/2c Sugar (sweetener) with 1/4c water in a saucepan.
  • Bring to a boil and cook, WITHOUT STIRRING, for 8 to 10 minutes or until amber in colour.
  • Remove from heat and drizzle over cream layer while still hot; serve immediately.

Nutrition Facts : Calories 232.8, Fat 14.9, SaturatedFat 9.1, Cholesterol 48.1, Sodium 34, Carbohydrate 24.8, Fiber 0.4, Sugar 23.6, Protein 1.4

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