Yoghurt Crème Brulée With Marinated Summer Berries

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)


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


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