Summer berry brulée

• pudding rice↗50g g
• cherries↗140g g

  redcurrants or blueberries

• cassis↗ tbsp

  liquer

• vanilla pod↗

  split

• double cream↗568ml ml
• medium eggs↗6
• golden caster sugar↗ tbsp
• golden caster sugar↗85g g

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   Stir the cream into the egg. Return to the pan and cook over a low heat, stirring constantly, until it thickens.

4. 4

   Stir the cooked rice into the custard mixture. Ladle into the ramekins and leave in the fridge for 6 hrs.

5. 5

   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.