Easy Berry Dessert with Elderflower Cream

Easy Berry Dessert with Fresh Berries & Elderflower

This is the kind of dessert I love most in summer: quick, fruity, light, and just French enough to make guests think you planned it all along. I first made it one evening when friends arrived and I had no dessert ready.
No time for a proper crème brûlée, no patience for pastry, no double boiler like a sabayon - and absolutely no desire to turn the oven on for long. So this little experiment happened. Thankfully, it worked!

Although it looks a little like a berry crème brûlée, it's really closer to a French sweet gratin. The berries sit at the bottom of shallow dishes, then I spoon over a quick vanilla and elderflower cream before finishing it quickly under the broiler.

Unlike a classic crème brûlée, this custard doesn't bake slowly in a water bath until set. It stays softer and toasted, like a warm crème anglaise around the fruit. That makes it a brilliant summer berry dessert when you want something elegant without hovering over the oven in a heatwave.

Use strawberries, raspberries, blueberries, redcurrants, blackberries, or whatever berries look best at the market. The only rule: keep the dishes shallow so the cream heats quickly and the top colours before the fruit collapses.

Ingredients You'll Need

You only need fresh berries, egg yolks, sugar, vanilla, elderflower cordial or syrup, and heavy cream. Use heavy cream with at least 30% fat so the topping stays rich enough without needing much sugar.

It's also gluten-free.

The most important equipment is the dish. Choose shallow crème brûlée ramekins or shallow gratin dishes. Deep ramekins won't work as well because the broiler needs to heat the cream quickly before the top browns.

How to Make a Lazy Berry Crème Brûlée

Arrange the berries in a single layer in the shallow dishes. Whisk the egg yolks with the sugar and vanilla until pale and creamy, then mix in the elderflower liqueur or syrup and cream.

Spoon the cream over the berries and place the dishes under a hot broiler for about 3-4 minutes, just until the top bubbles and turns golden brown.

Serve straight away while the berries are warm and the cream is lightly toasted or chill until later or next day.

Broiler or Blow Torch?

You don't need a blow torch for this berry crème brûlée-style dessert. A hot broiler (or turbo grill) works well, as long as you use shallow crème brûlée ramekins or shallow gratin egg dishes.

Divide the berries between the dishes in a single layer, then pour over the elderflower cream. Place them close to the broiler for about 3-4 minutes, just until the top bubbles and turns golden in places. Watch carefully - this is not the moment to wander off and check Instagram.

If you prefer, use a blow torch instead. It gives you more control, especially if your broiler has a mind of its own like mine.

Can You Make This Berry Dessert Ahead?

Yes, that's the cool part. You can prepare the whole dessert a few hours ahead, then keep them chilled and the cream sets very slightly with an intense flavour of berries.

It's not an authentic brûlée, however. To make the perfect vanilla crème brûlée, you'll find my foolproof recipe in my eBook (ePub) or exclusively in the brûlée video course.

Elderflower, Vanilla or Other Flavours

Elderflower works beautifully with strawberries and raspberries, which is why I use a little elderflower cordial, syrup or Saint Germain liqueur here. Monin elderflower syrup works well, and IKEA often sells elderflower cordial too.

For a more classic flavour, use vanilla instead - or I use with for full punch. Just keep the flavour light so the berries stay the main event.

More French Summer Desserts

Looking for more quick summery desserts that don't need baking?
Try these:

• Blueberry bavarois - a light, no-bake Bavarian cream
• Strawberries Romanoff - the French answer to strawberries and cream with orange
• Fraises à la Maltaise - chilled strawberries and orange over ice
• Pistachio Panna Cotta - great with any berries
• Strawberry mousse
• Mango Creams - like a mousse but creamier
• Raspberry coulis - a raspberry sauce that's great over ice cream and Peach Melba.