A French classic that's all about texture.


  • for the brulée:
  • 500 g greek style yoghurt
  • 100 g milk
  • 4 egg yolk
  • 75g caster sugar
  • finely grated orange and lemon zest
  • for the marinated berries:
  • 500 g fresh summer berries
  • 200 gstrawberry puree
  • 1 lemon (juice)
  • 40 g caster sugar
  • 50 g water
  • 1 tsp szechwan pepper
  • 1 small bunch of mint (washed and sliced)


  • For the Brulée:
  • Combine all ingredients carefully with a wooden spoon. Fill above into ramekins or soup bowls and cover each dish with cling film.
  • Place above in a shallow dish with hot water and place dish in preheated oven (140°C).
  • Cook for about 60 minutes until fully set
  • Cover each crème brulée with brown sugar and caramelize gently with torch or under grill.
  • Serve immediately (with berries on top).
  • For the Summer Berries:
  • Wash and clean berries, cut if required.
  • Boil the puree with lemon juice, peppers, sugar and water. Mix in a blender and allow to cool.
  • Marinate berries in puree with cut mint for at least 30 minutes.
  • Assembly:
  • Place marinated berries in a Brandy Snap basket or similar and place on top of Crème Brulle
  • Serve with a strawberry sorbet (Optional)

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