Crème pots with seasonal berries
Chef:
Neven Maguire
Prep:
20 mins
Cook:
20 mins
A tasty dessert for an elegant summer dinner
6 Simply Better free range corn fed egg yolks
150g Simply Better Spanish orange blossom honey
85g cornflour
900ml milk
1 cinnamon stick
Rind of 1 lemon
Rind of 1 orange
2 tbsp demerara sugar
Seasonal Berries, such as raspberries, strawberries, blueberries and blackberries, to serve
Place the egg yolks in a heatproof bowl with the honey. Using a hand-held whisk, beat for 5 minutes until thickened. Tip in the cornflour and mix until well combined.
Place the milk in a small pan with the cinnamon stick, lemon and orange rind. Bring to the boil, then remove from the heat and leave to infuse for 5 minutes.
Strain the milk, discarding the cinnamon stick, lemon and orange rind, then gradually whisk the warm milk into the egg and honey mixture. Place in a clean pan set over a low heat. Cook gently for 10-15 minutes, until the custard coats the back of a wooden spoon. Remove from the heat.
Leave to cool, then pour into individual dishes or ramekins and chill for at least 4 hours (or overnight is best) to allow the custard pots to firm up.
When ready to serve, sprinkle the tops evenly with the Demerara sugar and caramelise with a blow torch or under a preheated hot grill. Arrange on plates with a nice selection of seasonal berries to serve.
Serves
6-8
Preparation Time
20 minutes
Cooking Time
20 minutes
Main ingredients
Dairy, Fruit, Eggs, Sugar
Recipe Type
Dessert
Cuisine
Irish, French
Special Info
Gluten free, Nut free, Vegetarian
Level of Difficulty
Easy
