Crème pots with seasonal berries

Chef: Neven Maguire

Prep: 20 mins

Cook: 20 mins

A tasty dessert for an elegant summer dinner

6 Simply Better free range corn fed egg yolks

150g Simply Better Spanish orange blossom honey

85g cornflour

900ml milk

1 cinnamon stick

Rind of 1 lemon

Rind of 1 orange

2 tbsp demerara sugar

Seasonal Berries, such as raspberries, strawberries, blueberries and blackberries, to serve

Place the egg yolks in a heatproof bowl with the honey. Using a hand-held whisk, beat for 5 minutes until thickened. Tip in the cornflour and mix until well combined.

Place the milk in a small pan with the cinnamon stick, lemon and orange rind. Bring to the boil, then remove from the heat and leave to infuse for 5 minutes.

Strain the milk, discarding the cinnamon stick, lemon and orange rind, then gradually whisk the warm milk into the egg and honey mixture. Place in a clean pan set over a low heat. Cook gently for 10-15 minutes, until the custard coats the back of a wooden spoon. Remove from the heat.

Leave to cool, then pour into individual dishes or ramekins and chill for at least 4 hours (or overnight is best) to allow the custard pots to firm up.

When ready to serve, sprinkle the tops evenly with the Demerara sugar and caramelise with a blow torch or under a preheated hot grill. Arrange on plates with a nice selection of seasonal berries to serve.

Serves
6-8

Preparation Time
20 minutes

Cooking Time
20 minutes

Main ingredients
Dairy, Flour, Fruit, Eggs, Sugar

Recipe Type
Dessert

Cuisine
Irish, French

Special Info
Gluten free, Nut free, Vegetarian

Level of Difficulty
Easy