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- Gooseberry and elderflower crème brûlée
- 400g gooseberries
- 90g caster sugar, plus 2 tbsp, plus extra for for the topping
- 100ml elderflower cordial, plus 4 tbsp
- 400ml double cream
- 6 egg yolks
Preheat the oven to 140°C/120°C fan/gas 1. Put the gooseberries in a small pan with 90g caster sugar and 4tbsp of the elderflower cordial. Heat over a low heat for 6-8 mins, stirring occasionally, until the sugar has dissolved, the gooseberries are soft and any excess moisture has evaporated. Divide the mixture between 6 x 125ml ramekins (or the nearest size you have).
Warm the cream and remaining 100ml elderflower cordial in a pan until just below simmering (the mixture will start to ‘shiver’ in the pan). In a large bowl, whisk the egg yolks and the remaining 2tbsp of sugar with a hand-held electric whisk until well combined. Slowly stir in the warm cream mixture. Pour into the ramekins, over the gooseberries.
Place the ramekins in a large roasting tin and move it to the oven. Pour in enough boiling water from a kettle to come two-thirds up the sides of the ramekins and cook for 20 mins, or until just set. Leave to cool completely, then chill for at least 1 hr or up to 2 days.
Heat the grill to its highest setting. Sprinkle the desserts with a thin layer of caster sugar and heat under the grill (or use a blow torch) until caramelised with a golden and crispy topping.
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