Summer Fruitbrulee

[mysteriouza]

8 oz / 250 g of raspberry and small strawberry or other
small summer fruit
1.5 tbsp of kirsch (optional)
1.5 dessert spoons of caster sugar
450 ml of double cream
2/3 tbsp demerara sugar
2 egg yolks

Place fruit in the bottom of 6 ramikins, sprinkle with kirsch (optional)
Beat egg yolks in a bowl with caster sugar.
Heat cream in a pan until almost boiling and pour over the eggs and mix well.
Place the bowl over a pan of boiling water or use a double saucepan.
Do not allow the boil or pan to touch the water.
Gently heat the egg mixture stirring constantly until it thickens.
Remove from heat and allow to cool.
Pour into ramikins and refrigerate overnight.
Cover the top of the ramikins with a thin layer of demerara sugar.
Place under preheated grill until the sugar melts and caramelizes.
Cool and chill again before serving.