Mary Berry’s Clementine Crème Brûlée is a delightful twist on the classic French dessert. Traditionally made with vanilla beans and heavy cream, crème brûlée is a silky custard topped with a crunchy, caramelized sugar shell. In this variation, Mary Berry adds a refreshing, citrusy note by incorporating clementine juice and zest into the custard. The clementine not only complements the rich, creamy texture of the custard but also balances its sweetness with a burst of zesty freshness.
This dessert is perfect for the colder months when clementines are in season, and it brings a festive, slightly tangy touch to the otherwise rich flavor profile of crème brûlée. Mary Berry’s version is incredibly easy to recreate and, despite its gourmet appearance, it can be made at home with minimal fuss.
The beauty of Mary Berry’s recipe lies in its simplicity, combined with the elegance of the dish. The crisp sugar topping, once caramelized with a torch or under a broiler, creates a satisfying crack that contrasts beautifully with the smooth custard beneath. As you crack through the top and scoop up the custard, you get an experience of both textures and flavors that makes this dessert irresistible.
Mary Berry’s Clementine Creme Brulee Recipe
Ingredients Needed
To recreate Mary Berry’s Clementine Crème Brûlée at home, you’ll need a few basic ingredients. Most of them are staples found in any kitchen, with a couple of special additions to bring out the unique flavor of the clementines.
- Double Cream – 600 ml: The rich, velvety cream is essential for the custard base. It helps create the luxurious texture that crème brûlée is known for.
- Whole Milk – 150 ml: Combining milk with cream helps to balance the richness, keeping the custard creamy but not overly heavy.
- Clementines – 4-5: The star ingredient! You’ll need both the juice and the zest from these small, sweet citrus fruits. Their juice gives a refreshing, tangy kick, while the zest adds a deeper citrus fragrance.
- Caster Sugar – 100 g (for the custard) + extra for the topping: Caster sugar is the key for smooth and even sweetness. It dissolves easily into the custard mixture, creating the perfect sweetness without any graininess.
- Egg Yolks – 6: These are the building blocks of your crème brûlée. The yolks provide richness and help to set the custard when baked.
- Vanilla Extract – 1 tsp: A touch of vanilla adds depth to the flavor, balancing the clementine with its warm, fragrant note.
- Brown Sugar (for caramelizing) – 2-3 tbsp: The brown sugar is for sprinkling on top of the custard once it’s chilled and ready to be caramelized. The sugar, once torched, forms the signature crunchy, golden topping of a crème brûlée.
Equipment Needed
While you won’t need a lot of specialized equipment to make Mary Berry’s Clementine Crème Brûlée, a few key tools will make the process smoother and more efficient:
- Ramekins (6-8): These small, shallow dishes are essential for creating individual servings of crème brûlée. They help the custard cook evenly, and they provide the perfect serving size.
- Mixing Bowls: A medium-sized mixing bowl to whisk together the egg yolks and sugar, and a larger one for combining the cream and milk.
- Saucepan: For heating the cream, milk, and clementine zest to infuse the citrus flavors into the liquid.
- Whisk: Essential for making sure the egg yolks and sugar are well-mixed, and to prevent any lumps when blending the custard mixture.
- Sieve: To strain out the zest from the custard mixture after infusing, ensuring a smooth custard base.
- Kitchen Blowtorch (or Grill): This is where you can get a bit fancy! A kitchen blowtorch is used to caramelize the sugar on top of the crème brûlée, creating that iconic crispy shell. If you don’t have one, you can place the ramekins under a hot grill, but a blowtorch gives you better control.
- Baking Dish (for water bath): A large dish or tray that can hold the ramekins while they bake in a water bath. This is crucial to ensure even, gentle cooking of the custard.
Instructions To Make Mary Berry’s Clementine Crème Brûlée
- Preheat the Oven: Start by preheating your oven to 160°C (320°F), fan-assisted. If your oven doesn’t have a fan, increase the temperature to 180°C (350°F).
- Infuse the Cream Mixture: Pour the double cream and whole milk into a saucepan. Add the zest of the clementines and gently heat the mixture over low heat until it’s just about to simmer. Stir occasionally to prevent scorching. Once it reaches a simmer, remove from heat and let it steep for 5 minutes to allow the flavors to infuse.
- Prepare the Egg Mixture: In a mixing bowl, whisk together the egg yolks and caster sugar until pale and thick. This helps the yolks combine smoothly with the cream and milk mixture, resulting in a perfect custard texture.
- Combine the Two Mixtures: Gradually pour the warm cream mixture into the egg and sugar mixture, stirring constantly to avoid curdling. You want to temper the eggs, not cook them. Once combined, strain the custard through a sieve into another bowl to remove the zest and any potential curdled bits.
- Add the Clementine Juice and Vanilla: Stir in the freshly squeezed clementine juice and vanilla extract, mixing until everything is well combined.
- Bake the Custards: Pour the custard mixture into your ramekins. Place the ramekins in a large baking dish and fill the dish with hot water so that it reaches halfway up the sides of the ramekins (this is called a bain-marie). Carefully transfer to the oven and bake for 25-30 minutes, or until the custards are just set but still have a slight wobble in the center.
- Cool and Chill: Once done, remove the ramekins from the water bath and allow them to cool to room temperature. Then, cover with cling film and refrigerate for at least 2 hours, or preferably overnight.
- Caramelize the Sugar: Just before serving, sprinkle a thin layer of brown sugar over the top of each custard. Use a kitchen blowtorch to carefully caramelize the sugar until it forms a crisp, golden top. Alternatively, you can place the ramekins under a preheated grill for 1-2 minutes, watching carefully to ensure they don’t burn.
Tips And Tricks
- Clementine Juice: For the best flavor, use fresh clementines rather than store-bought juice. Freshly squeezed juice will have a brighter, more vibrant taste that elevates the dish.
- Water Bath: Make sure the water in the baking dish is hot when you place the ramekins in the oven, but not boiling. This ensures gentle, even cooking of the custard.
- Egg Tempering: When adding the warm cream to the egg yolk mixture, do so slowly and in small amounts, stirring continuously. This technique prevents the eggs from cooking too quickly and forming scrambled eggs.
- Torching the Sugar: If you don’t have a blowtorch, be cautious when using the grill. The sugar can burn quickly, so keep a close eye on it and remove the ramekins from the oven as soon as the sugar turns golden.
- Serving: To get the perfect ‘crack’ when serving, ensure the caramelized sugar is set properly. The contrast between the smooth custard and the crispy, sweet top is what makes this dessert so satisfying.
Mary Berry’s Clementine Crème Brûlée is a show-stopping dessert that combines the classic elegance of crème brûlée with the bright, zesty flavor of clementines. The fresh citrus adds a light, refreshing twist that makes the creamy custard even more indulgent. Whether you’re hosting a dinner party or just treating yourself, this dessert is sure to impress. With a few simple ingredients and some careful attention to detail, you’ll create a dessert that’s not only delicious but also a feast for the eyes. Enjoy the crisp crack of the caramelized sugar, the smoothness of the custard, and the refreshing burst of clementine with every spoonful.
Easy Recipe Variations For Mary Berry’s Clementine Crème Brûlée
Mary Berry’s Clementine Crème Brûlée is a graceful nod to traditional French cuisine with a zesty, aromatic twist. The base-rich cream infused with citrus zest, gently baked to a silky custard, and topped with a glassy caramelized sugar crust-is practically perfect. But once you master the classic, there’s a world of creative, delightful variations to explore.
1. Spiced Clementine Crème Brûlée
Add a touch of seasonal warmth by infusing the cream with subtle spices. Cinnamon sticks, a few whole cloves, or a whisper of star anise work beautifully. Let them steep with the clementine zest in the cream as it warms. This variant is especially comforting during autumn and winter, adding depth without overpowering the citrus.
2. Citrus Medley Brûlée
Instead of sticking strictly to clementines, experiment with a blend of citrus fruits. Blood orange, pink grapefruit, and Meyer lemon create a beautifully nuanced flavor profile. The mix brings a balance of sweet, tart, and floral notes that complement the creamy custard exquisitely.
3. Clementine And Grand Marnier Crème Brûlée
For a more decadent, grown-up version, add a tablespoon of Grand Marnier or Cointreau to the cream before baking. The orange liqueur deepens the citrus flavor and adds a faint warmth of alcohol that melds beautifully with the custard.
4. Honey-Clementine Brûlée
Replace part of the sugar in the custard base with floral honey-try orange blossom honey for a seamless flavor blend. The result is a slightly earthier, more aromatic custard with a rustic sweetness that balances the brightness of the clementine.
5. Clementine And Vanilla Bean Brûlée
Upgrade your vanilla extract to a real vanilla bean pod. Slice it open, scrape out the seeds, and infuse them into the cream along with the clementine zest. The specks of vanilla and the heady aroma add layers of flavor and elegance.
Each variation is simple but transformative. And that’s the magic of crème brûlée-it’s a canvas waiting for you to personalize with subtle, thoughtful enhancements.
Storing Leftovers
While crème brûlée is best enjoyed fresh-especially to preserve the shattering crunch of its caramelized top-you can absolutely store leftovers with a few caveats.
Refrigerating The Custard
Once baked (but before the sugar topping is torched), the custards can be cooled completely, then covered with plastic wrap and refrigerated for up to 3 days. Make sure the plastic touches the surface of the custard to prevent a skin from forming. If you’ve already caramelized the top, know that the sugar will begin to soften after a few hours in the fridge, losing its signature crunch-but it will still taste amazing.
Re-caramelizing The Sugar
If you’re making ahead, store the custards without the sugar topping. Just before serving, sprinkle with granulated sugar and torch it to that satisfying, amber crackle. Don’t have a kitchen torch? A very hot broiler works in a pinch-just keep a close eye to avoid burning.
Freezing Tips
While it’s technically possible to freeze baked custards, the texture tends to suffer upon thawing, becoming grainy or watery. For best results, enjoy within a few days and store only in the refrigerator.
What To Eat With Mary Berry’s Clementine Crème Brûlée?
Crème brûlée stands confidently on its own-rich, elegant, and flavorful-but pairing it thoughtfully can turn it into a show-stopping dessert experience.
1. Fresh Berries
Serve alongside a scattering of fresh raspberries, blackberries, or thinly sliced strawberries. Their natural tartness cuts through the richness of the custard and echoes the bright citrus notes.
2. Almond Biscotti Or Shortbread
A crisp almond biscotti or buttery shortbread cookie provides a contrasting texture and mild sweetness. Dip, nibble, or just admire the pairing-it’s a delightful textural interplay.
3. Citrus Segments With Mint
Elevate the citrus flavor by adding a small side of segmented clementines or blood oranges, lightly tossed in mint syrup. This pairing is especially refreshing and brings out the dessert’s brightness.
4. A Glass Of Dessert Wine
Pair with a late harvest Riesling, Sauternes, or Moscato d’Asti. These wines have a touch of sweetness and acidity that complement the crème brûlée’s flavors without overwhelming them.
5. Espresso Or Dark Roast Coffee
For a more grounded counterpoint, serve with a small espresso or cup of strong black coffee. The bitterness cuts through the richness and resets your palate for each silky bite.
Conclusion
Mary Berry’s Clementine Crème Brûlée is a masterful balance of tradition and innovation. Its fragrant citrus twist offers a refreshing take on a time-honored dessert, and the opportunities to personalize it are as varied as they are delicious. Whether you’re introducing warm spices, indulging in orange liqueur, or keeping it elegantly simple, each variation allows the dish to shine in a new light.
Store it carefully, serve it with complementary flavors, and enjoy the creative flexibility this dessert invites. With each delicate crack of caramel and creamy spoonful, you’re not just indulging in a treat-you’re experiencing a moment of culinary artistry.
FAQs
What Makes Mary Berry’s Clementine Creme Brulee Different From A Traditional Creme Brulee?
Mary Berry’s clementine creme brulee puts a twist on the classic dessert by incorporating fresh clementine juice and zest into the custard. This citrus addition enhances the rich, creamy flavor of the traditional vanilla base with a fresh, zesty undertone. The subtle orange flavor complements the crispy caramelized sugar topping, giving the dessert a refreshing complexity.
Can I Make Mary Berry’s Clementine Creme Brulee Ahead Of Time?
Yes, you can prepare Mary Berry’s clementine creme brulee a day or two ahead of time. Simply follow the recipe and let the custard chill in the fridge for several hours, or overnight. When you’re ready to serve, all that’s left to do is caramelize the sugar on top right before serving to maintain that crispy, golden crust.
What Is The Best Way To Caramelize The Sugar On Top Of The Clementine Creme Brulee?
To achieve the perfect caramelized sugar topping for Mary Berry’s clementine creme brulee, use a kitchen torch for the most control. Sprinkle an even layer of caster sugar over the top of each custard and carefully use the torch to heat the sugar until it melts and forms a golden, crispy crust. If you don’t have a torch, you can also place the creme brulee under a broiler in your oven, but watch it closely to avoid burning.
