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Blackcurrant Crème Brûlée

Yields1 ServingPrep Time15 minsCook Time40 minsTotal Time55 mins

I have to be honest with you. It's not me who made this fabulous dessert. It was my 14 years old daughter Eva. So just to let you know how easy it is to make crème brûlé at home, Eva did it from the first time. And we all just loved it! The combination of the creamy texture with black currant fragrance is so awaking and unique! Also I doubled the ingredients in the recipe, because the portion we made was too small to enjoy it with the whole family. Bay leaves are bringing a note of coniferous.

Don't worry if you don't have a blowtorch to caramelize the sugar on top. The dessert is so good you won't even notice this imperfection.

 6 large egg yolks
 6 tbsp sugar
 600 ml double cream
 100 g blackcurrants
 24 bay leaves
 60 g granulated sugar
 individual ceramic or glass ramekins

Use fresh or frozen black currant. Preheat the oven to 150°C.


In a mixing bowl, whisk the egg yolks and sugar together until the mixture begins to lighten in colour. Heat the cream in a small pan until almost boiling. Pour the cream slowly over the egg and sugar mixture, whisking all the while. Scatter a few blackcurrants into each ramekin.


Pour the hot custard in the pan, then stand a few bay leaf in each (you can pull them out later).
Put the dish into a small tin or oven dish deep enough to accommodate hot water reaching two-thirds of the way up the ramekins. Bake 30-45 mins.


When ready, gently take out the bay leaves, leave the custards to cool to room temperature, then chill in the fridge.