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  • Gooseberry and elderflower crème brûlée
Gooseberry and elderflower crème brûlée

Gooseberry and elderflower crème brûlée

Brought to you by: OcadoLife
    6 serving

Prep time:

Cook time:

Serves: 6

This indulgent dessert is rich and velvety with a lovely tart-floral fruitiness. You can have it ready in the fridge, then finish the topping just before serving
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Ingredients

  • 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

Method

Step 1

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).

Step 2

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.

Step 3

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.

Step 4

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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