Ingredients

• 50g/2oz caster sugar
• 5 free-range egg yolks
• 75ml/3fl oz milk
• 3 vanilla pods
• split
• seeds scraped out
• 500ml/18fl oz whipping cream
• 100g/3½oz Demerara sugar
• 100g/3½oz strawberries
• 100g/3½oz raspberries
• 100g/3½oz redcurrants
• 100g/3½oz blackcurrants
• 100g/3½oz blackberries
• 100g/3½oz caster sugar
• small bunch fresh mint
• 300ml/11fl oz milk
• 2 tbsp crème de menthe

Directions

• Place the caster sugar and egg yolks into a bowl and beat together until pale and light.
• Place the milk into a saucepan with the vanilla pods and bring to the boil
• then remove from the heat.
• Slowly add the milk to the beaten eggs and sugar
• whisking constantly
• then add the cream in and whisk gently to combine. Place into the fridge and leave for 12 hours to infuse.
• Preheat the oven to 140C/285F/Gas 1.
• Line the bases of eight small chefs' rings with two layers of cling film
• then place onto a flat baking tray. Divide the mixture between the chefs' rings and place into the oven to cook for 45 minutes
• or until the mixture has set like an egg custard. Remove from the oven and leave to cool.
• Sprinkle the top of the crème brûlées with Demerara sugar. Place each ring onto a plate and then carefully remove the ring and cling film.
• Heat the top of the sugar with a mini-blowtorch
• until the sugar melts and turns golden-brown.
• For the marinated fruits
• remove any stems from the fruits and cut the strawberries into quarters.
• Take a quarter of each fruit and place into a large bowl. Add the caster sugar and
• using a fork
• mash the fruits together.
• Add the rest of the fruit
• mix well and add the mint. Leave to stand for five minutes.
• Taste the fruit mixture and add a little sugar if the fruit is too sharp.
• For the mint broth
• place the milk and creme de mênthe into a saucepan and heat until hot
• but do not boil.
• Using a hand blender
• froth the milk to produce a 'cappuccino' effect.
• To serve
• spoon the fruit onto each plate around the crème brûlées
• then spoon the mint broth over the fruit and around the plates.