Cloudberry and blueberry crème brulee


1 dl milk
3,3 dl whipping cream
4 egg yolks
0,5 dl sugar
1 dl highbush blueberries for garnish
0,5 dl cane sugar for roasting

150 g frozen cloudberries
2 tbsp sugar
2 tbsp water


Start by preparing the crème brulees. Preheat oven to 150 degrees and pour water to a deep oven pan.

Place all the jam ingredients in a saucepan and cook the jam for 10 minutes until caramelised. Blend until smooth with an immersion blender. If you don’t want the cloudberry seeds in the jam, strain the jam. Break the eggs and separate the yolks into a bowl and stir in 0.5 dl sugar. Whip sugar and eggs together. Bring the cream and milk to the boil in a saucepan, pour them as a thin ribbon into the sugar and egg mixture. Put jam in the bottom of each small dish, then pour the brulee mixture over the top. If a lot of foam has formed on the surface, try to knock it off.

Bake the puddings in the oven for 30 minutes, then remove to cool and leave to set in the fridge for 3 hours.

Before enjoying, sprinkle cane sugar on each pudding and toast the surface to a beautiful colour with a blow torch. It is important to get a thin glassy surface. Finish with blueberries and enjoy immediately.

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