/Festive Crème Brûlée Recipe
Festive Crème Brûlée recipe

Festive Crème Brûlée Recipe

This delightful twist on a classic dessert combines the tartness of the red currants, the sweetness of the cherries with the creamy richness of crème brûlée.





  • Step 1.

    Preheat your oven to 150 degrees C.
  • Step 2.

    In a saucepan over medium heat, combine the 100g cherries, 100g redcurrants and 50g of the caster sugar. Cook until the fruits start to break down and a syrup forms. Remove from heat and set aside.
  • Step 3.

    In another saucepan, heat the cream until it begins to scald. Remove from heat.
  • Step 4.

    Beat the egg yolks and remaining sugar together until they become pale and creamy. Gradually pour the hot cream into the egg mixture while whisking continuously.
  • Step 5.

    Strain the cream and egg mixture into a bowl to remove any lumps. Add the cooked fruit mixture and stir gently to combine.
  • Step 6.

    Ladle the mixture into four 250ml ramekins. Place the ramekins in a deep baking dish and fill the baking dish with boiling water until it reaches halfway up the sides of the ramekins.
  • Step 7.

    Bake for 45 minutes, or until the custards are set around the edges but still slightly wobbly in the centre.
  • Step 8.

    Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours.
  • Step 9.

    Before serving, sprinkle each ramekin evenly with demerara sugar and caramelise with a torch or under the grill. Top with the remaining redcurrants and cherries. Garnish with a mint leaf and serve immediately.


  1. 150 gCherries, pitted

  2. 150 gRedcurrants

  3. 100 gCaster sugar

  4. 600 mlDouble cream

  5. 6 Egg yolks

  6. 4 tbspDemerara sugar, for caramelising

  7. 4 Mint leaves

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