Crema Catalan With Summer Frui

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Full fat milk		220ml
Vanilla paste		a little
Egg yolks		2
Caster sugar		50g
Cornflour		10g
Demerara sugar		1 tbsp
Blackberries (for garnish)		as required
Berry puree:
Strawberries		100g
Raspberries		25g
Blackberries		25g
Water		1.5 tbsp
Caster sugar		1.5 tbsp
Lemon juice		a little

Method

Cook

30min

Put all the ingredients for the berry puree except the lemon juice in a small pan.

Bring to the boil then mash and simmer for 10 minutes. Add the lemon juice and turn the heat off. Allow to cool.

Put the egg yolks and caster sugar in a bowl and mix well. Add the cornflour and vanilla paste and mix to a smooth blend.

Put the milk in another pan and bring just to the boil. Pour the milk into Step 3 a bit at a time and mix well.

Add 2 tbsp berry puree from Step 2 and mix well.

Pour Step 5 back into the milk pan and put on low heat. Keep stirring all the while. It will start to firm up.

Stir for 2-3 minutes then turn the heat off. While it's hot, pour into ramekin dishes.

When it's cooled, put in the fridge for 1 hour to firm up.

Sprinkle lots of demerara sugar on top to cover and put under a grill 250C for 3-4 minutes until the sugar caramelises.

Garnish with the blackberries and serve.

See this Cheesecake with Summer Fruits recipe.

Or how about this Summer Fruits Arrowroot Cake recipe.

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