This Clementine Crème Brûlée is the perfect festive dessert to impress your guests! The creamy custard is infused with the bright, citrusy flavor of clementines, making it a delightful treat for Christmas. Topped with a crisp caramelized sugar layer, this elegant pudding is as satisfying to make as it is to eat.
This Clementine Crème Brûlée Recipe Is From Mary Berry TV Show
Ingredients Needed
- 570ml double cream (1 pint)
- 285ml single cream (½ pint)
- Zest of 3 clementines
- 6 egg yolks
- 50g caster sugar
- Additional caster sugar (for the brûlée topping)
How To Make Clementine Crème Brûlée
- Heat the Cream: In a saucepan, combine double cream and single cream. Gently heat until the mixture is warm but not boiling.
- Add Clementine Zest: Grate the zest from 3 clementines and stir it into the warm cream mixture.
- Prepare Egg Mixture: In a separate bowl, whisk together 6 egg yolks and 50g caster sugar until smooth and well combined.
- Combine Cream and Egg Mixture: Slowly pour a little of the warm cream into the egg mixture, whisking continuously to prevent the eggs from curdling. Gradually add the rest of the cream, mixing well.
- Strain the Mixture: Strain the custard mixture through a fine sieve to remove any lumps or zest.
- Bake in a Bain-Marie: Preheat your oven to 140°C fan. Place an empty roasting tin in the oven and add the custard-filled ramekins or a large dish. Pour boiling water into the roasting tin until it reaches halfway up the sides of the custard dishes. Bake for 45 minutes, until the custard has a slight wobble.
- Chill the Custard: Remove the custard from the oven and allow it to cool to room temperature before refrigerating overnight.
- Add the Brûlée Topping: Once the custard is fully chilled, sprinkle a thin, even layer of caster sugar on top. Use a blowtorch to caramelize the sugar, or alternatively, place it under a grill until the top turns golden brown.
- Decorate and Serve: For a festive touch, garnish with sugared clementine zest around the edge. Crack the caramelized top with a spoon to reveal the smooth, creamy custard beneath.
Recipe Tips
- Don’t Overheat the Cream: Be careful not to let the cream boil. Heating it just until warm helps prevent curdling when mixed with the eggs.
- Strain the Custard: Always strain the custard mixture to remove any lumps and zest, ensuring a smooth texture.
- Use a Bain-Marie: Cooking the custard in a bain-marie (water bath) ensures even heat and helps it set without curdling.
- Watch the Caramelizing: When brûlée-ing, caramelize the sugar slowly for the perfect golden crust. A blowtorch works best for even results.
- Let it Chill: Allow the crème brûlée to chill overnight in the fridge to set properly and enhance the flavours.
How To Store Leftovers
Cover leftovers clementine crème brûlée with cling film or foil and store them in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 ramekin (approximately 200g)
- Calories: 687
- Total Fat: 47g
- Saturated Fat: 29g
- Cholesterol: 287mg
- Sodium: 213mg
- Potassium: 158mg
- Total Carbohydrate: 31g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 6g
Try More Mary Berry Recipes:
Mary Berry Clementine Crème Brûlée Recipe
Course: DessertsCuisine: French-BritishDifficulty: EasyServings
6
servingsPrep time
20
minutesCooking time
45
minutesCalories
687
kcalThis Clementine Crème Brûlée is the perfect festive dessert to impress your guests! The creamy custard is infused with the bright, citrusy flavor of clementines, making it a delightful treat for Christmas. Topped with a crisp caramelized sugar layer, this elegant pudding is as satisfying to make as it is to eat.
Ingredients
570ml double cream (1 pint)
285ml single cream (½ pint)
Zest of 3 clementines
6 egg yolks
50g caster sugar
Additional caster sugar (for the brûlée topping)
Directions
- Heat the Cream: In a saucepan, combine double cream and single cream. Gently heat until the mixture is warm but not boiling.
- Add Clementine Zest: Grate the zest from 3 clementines and stir it into the warm cream mixture.
- Prepare Egg Mixture: In a separate bowl, whisk together 6 egg yolks and 50g caster sugar until smooth and well combined.
- Combine Cream and Egg Mixture: Slowly pour a little of the warm cream into the egg mixture, whisking continuously to prevent the eggs from curdling. Gradually add the rest of the cream, mixing well.
- Strain the Mixture: Strain the custard mixture through a fine sieve to remove any lumps or zest.
- Bake in a Bain-Marie: Preheat your oven to 140°C fan. Place an empty roasting tin in the oven and add the custard-filled ramekins or a large dish. Pour boiling water into the roasting tin until it reaches halfway up the sides of the custard dishes. Bake for 45 minutes, until the custard has a slight wobble.
- Chill the Custard: Remove the custard from the oven and allow it to cool to room temperature before refrigerating overnight.
- Add the Brûlée Topping: Once the custard is fully chilled, sprinkle a thin, even layer of caster sugar on top. Use a blowtorch to caramelize the sugar, or alternatively, place it under a grill until the top turns golden brown.
- Decorate and Serve: For a festive touch, garnish with sugared clementine zest around the edge. Crack the caramelized top with a spoon to reveal the smooth, creamy custard beneath.
Notes
- Don’t Overheat the Cream: Be careful not to let the cream boil. Heating it just until warm helps prevent curdling when mixed with the eggs.
- Strain the Custard: Always strain the custard mixture to remove any lumps and zest, ensuring a smooth texture.
- Use a Bain-Marie: Cooking the custard in a bain-marie (water bath) ensures even heat and helps it set without curdling.
- Watch the Caramelizing: When brûlée-ing, caramelize the sugar slowly for the perfect golden crust. A blowtorch works best for even results.
- Let it Chill: Allow the crème brûlée to chill overnight in the fridge to set properly and enhance the flavours.