Fruit Custard Brulee Ultra Light
Indulge in the luxurious yet refreshingly light ‘Fruit Custard Brulee Ultra Light,’ a custard-based dessert with a crisp caramelized topping, elevated by vibrant fresh fruit. This elegant fusion of classic crème brûlée and colorful fruit salad creates a guilt-free treat that’s perfect for any occasion. Made with creamy whole milk, velvety heavy cream, and enriched with egg yolks and vanilla, this dessert is delicately balanced and wonderfully smooth. The thin layer of crackling sugar provides the perfect contrast of textures, while the rainbow of fresh fruits—think juicy berries, tangy kiwi, and sweet mango—adds a burst of flavor and natural sweetness. With the stability of added cornstarch, this recipe ensures a foolproof custard every time. Serve it chilled, garnished with mint leaves, for a sophisticated dessert that’s sure to impress. Perfect for entertaining or a crowd-pleasing weekend indulgence, this recipe is both visually stunning and irresistibly delicious!
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Recipe Information
Ingredients
- 500 ml Whole milk
- 100 ml Heavy cream
- 4 large Egg yolks
- 60 g Granulated sugar (for custard)
- 1 tsp Vanilla extract
- 250 g Fresh fruits (e.g., berries, kiwi, mango)
- 4 tbsp Granulated sugar (for brulee topping)
- 1 tbsp Cornstarch
- 2 tbsp Water
- 10 leaves Mint leaves (optional, for garnish)
Instructions
Preheat your oven to 150°C (300°F).
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until steaming but not boiling.
Meanwhile, in a mixing bowl, whisk together the egg yolks, 60 g of granulated sugar, and vanilla extract until smooth and slightly pale.
Gradually pour the warm milk and cream mixture into the egg mixture, whisking constantly to prevent the yolks from curdling. Strain the mixture through a fine sieve into a clean bowl to remove any lumps.
Dissolve 1 tablespoon of cornstarch in 2 tablespoons of water and stir it into the custard mixture for additional stability.
Divide the custard mixture evenly between four ramekins or small oven-safe dishes.
Place the ramekins in a deep baking pan. Pour hot water into the pan to come halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil.
Bake in the preheated oven for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
Before serving, evenly sprinkle 1 tablespoon of granulated sugar over the surface of each custard. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden-brown crust. Alternatively, place the ramekins under a broiler for 1-2 minutes, watching carefully to prevent burning.
Prepare the fresh fruits by washing, peeling (if necessary), and cutting them into bite-sized pieces. Arrange the fruits on top of or alongside the custards.
Garnish with mint leaves if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 900 mg | 300% | |
| Sodium | 272 mg | 12% | |
| Total Carbohydrate | 181.7 g | 66% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 166.1 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 775 mg | 60% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1380 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
