Gooseberry Creme Brulee Recipe

Time1h 30m

Serves4

spiced cake, madeira poached gooseberry, honey creme friache

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Ingredients

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1
Poach the Gooseberries
In a saucepan, combine gooseberries and Madeira wine. Cook over medium heat until the gooseberries soften, about 5-7 minutes. Remove from heat and let cool.
2
Prepare the Creme Brulee Mixture
In a mixing bowl, whisk together heavy cream, egg yolks, granulated sugar, and vanilla extract until well combined.
3
Combine and Bake
Strain the poached gooseberries and reserve the liquid. Add the gooseberries to the cream mixture and pour into ramekins. Place ramekins in a baking dish filled with hot water and bake at 160°C (320°F) for 30-35 minutes until set.
4
Chill
Remove from the oven and let cool at room temperature, then refrigerate for at least 2 hours.
5
Prepare Honey Creme Fraiche
In a small bowl, mix creme fraiche with honey until smooth.
6
Serve
Sprinkle the top of each ramekin with a thin layer of granulated sugar and caramelize with a kitchen torch. Serve alongside a slice of spiced cake and a dollop of honey creme fraiche.