Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • 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
Share recipe


  • 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


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.

Shop the ingredients

You might like