Summer Fruit Brulée
Author: FytvrgGW6HE
This delicious summer fruit brulée recipe is based on the classic Crème Brulée but with the added delight of summer fruits.
  • 450 g (1 lb) summer fruits (e,g, raspberries, blackcurrants, loganberries, blueberries...)
  • 150 ml (5 fl oz) whipping cream
  • 150 g (5 oz) Greek yoghurt
  • 75 g (3 oz) Demerara (turbinado) sugar
  • 50 g (2 oz) caster (superfine) sugar
  1. Put the caster sugar and half the fruit in a small pan. Heat gently until the sugar has just dissolved and there is some juice in the pan.
  2. Put the uncooked fruit into a serving dish or dishes and pour on the cooked fruit and the juice. Place in the fridge to chill well.
  3. Whip the cream until you get soft peaks, then fold in the yoghurt.
  4. Spread the mixture evely over the chilled fruit and return to the fridge to chill for a couple of hours.
  5. Sprinkle the Demerara sugar evenly over the brulée. Place the brulée under a very hot grill (or use a cooks blowtorch) until the sugar caramelises.
  6. Return to the fridge for 1 hour before serving.
Calories: 339.5 Fat: 16.4 Sugar: 32.7 Fiber: 7.7 Protein: 5.2 Cholesterol: 51.4
Titli's Tips
To help the caramelisation of the sugar you can spritz it with a fine mist of water. You want to dampen the sugar, not drown it!
Recipe by Titli's Busy Kitchen at