Festive Crème Brûlée Recipe

Preheat your oven to 150 degrees C.

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.

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

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.

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

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.

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

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

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.