Mary Berry Clementine Crème Brûlée Recipe

This Mary Berry Clementine Crème Brûlée is a real show stopper, perfect for a festive dessert or a special winter dinner. It isn’t usually made with clementines—classic vanilla is the standard—but we’ve infused the cream with fresh zest to give the rich custard a bright, citrusy lift. To make the topping extra crunchy and glass-like, you should use Demerara sugar rather than caster sugar. Not traditional, maybe, but very delicious.

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Mary Berry Clementine Crème Brûlée Recipe Ingredients

• 600ml (1 pint) double cream
• Finely grated zest of 3 clementines
• 1 vanilla pod, split lengthways
• 6 large egg yolks
• 50g (2 oz) caster sugar
• Demerara sugar, for the topping (approx 4-6 tsp)

How To Make Mary Berry Clementine Crème Brûlée Recipe

1. Infuse the cream: Preheat the oven to 150°C (130°C fan/300°F/Gas 2). Pour the double cream into a saucepan. Add the finely grated clementine zest and the split vanilla pod. Heat gently over low heat until it is just reaching the boiling point (do not let it boil vigorously). Remove from the heat and let it sit for 15 minutes to infuse the flavors.
2. Prepare the egg base: In a large heatproof bowl, whisk the egg yolks and caster sugar together until they are pale and slightly thickened.
3. Combine and strain: Remove the vanilla pod from the cream (you can scrape the seeds back in if you like). Slowly pour the hot cream over the egg mixture, whisking continuously to prevent the eggs from scrambling. Strain the custard through a fine sieve into a jug to remove the zest and any chalaza, ensuring a silky smooth texture.
4. Bake the custards: Place 6 ramekins (approx. 150ml capacity) into a deep roasting tin. Pour the custard evenly into the ramekins. Pour boiling water into the roasting tin until it comes halfway up the sides of the ramekins (this is a bain-marie).
5. Set the custard: Bake in the preheated oven for 30 to 40 minutes. The custards are ready when they are set around the edges but still have a slight wobble in the very center, like jelly.
6. Cool and chill: Remove the ramekins from the water bath and let them cool completely. Once cool, cover and refrigerate for at least 4 hours, or overnight, until firm.
7. Caramelize the top: When ready to serve, sprinkle a teaspoon of Demerara sugar evenly over the surface of each custard. Use a kitchen blowtorch to melt the sugar until it bubbles and turns a deep golden brown. Alternatively, place them under a very hot grill for 2-3 minutes, watching closely to prevent burning.
8. Serve: Allow the caramelized sugar to harden for a minute or two before serving.

Recipe Tips

• The Zest Infusion: Don’t skip the 15-minute resting time for the hot cream. This allows the essential oils from the clementine zest to fully permeate the fat of the cream, ensuring every bite tastes of citrus.
• The Bain-Marie: Using a water bath protects the delicate eggs from the harsh heat of the oven. It ensures the custard cooks gently and stays silky smooth instead of curdling or becoming rubbery.
• The Wobble Test: Do not overbake the custards. If they are firm all the way through, they will be heavy. Take them out when the center still jiggles slightly; they will firm up as they cool in the fridge.
• Sugar Choice: You must use Demerara sugar for the topping. Its larger crystals melt slower and caramelize into a thicker, crunchier shard than fine caster sugar, which tends to burn quickly.

What To Serve With Mary Berry Clementine Crème Brûlée Recipe

This Mary Berry Clementine Crème Brûlée Recipe is a rich, standalone dessert that needs little accompaniment. However, a delicate Shortbread Biscuit or a thin Tuile served on the saucer provides a nice textural contrast to the smooth custard. To emphasize the citrus notes, you can serve a small side of Macerated Clementine Segments or a dash of fresh raspberries. A glass of chilled Dessert Wine, like a Sauternes, pairs beautifully with the creamy vanilla and burnt sugar flavors.

How To Store Mary Berry Clementine Crème Brûlée Recipe

• Refrigerate: You can make the baked custards up to 2 days in advance. Keep them in the fridge covered with cling film. Do not add the sugar topping until you are ready to serve, or it will dissolve into a soggy syrup.
• Freeze: Freezing is not recommended for crème brûlée, as the texture of the custard can split and become grainy upon thawing.

Mary Berry Clementine Crème Brûlée Recipe Nutrition Facts

• Calories: 480 kcal
• Fat: 45g
• Carbohydrates: 18g
• Protein: 5g

Nutrition information is estimated per serving.

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• Mary Berry Crème Caramel Recipe
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