4 servings


At Manta Ray we make this dessert in a special 16 cavity silicone mold, the cavities shaped like leaves, and use 4 leaves per serving. You can make the crème in 4 brulee dishes and serve the baked desserts in them.


1 container (250ml) double cream

1/2 cup (100ml) milk

1 vanilla pod, slit lengthwise

4 tbsp (80g) sugar

3 egg yolks

Brown sugar

To serve

Red berries or strawberries or kiwi, cut into cubes


Heat the cream and milk with the vanilla pod and the sugar until the liquid reaches "finger temperature" (the liquid is warm, but not too hot to put your finger in it) and the sugar is melted.

Whisk the egg yolks a little in a bowl. Pour the hot liquid over them through a sieve, whisking constantly. Strain the resulting cream into a clean bowl.

Preheat the oven to very low (100C/225F/gas 1/4). Half fill a large roasting tray with warm water. Place the mold (or dishes) in the tray and pour the cream into the cavities (or the dishes). Bake for about 50 minutes, until the cream begins to set. Remove from the oven and from the tray and cool. Freeze for at least 4 hours. When the cream is frozen, remove from the mold, if you have used it. The leaves can be stored in an airtight container in the freezer.

To serve: Place 4 leaves (if you have made them) in each plate, and sprinkle them (or the surface of the creams in the dishes) with some brown sugar. Melt with a sugar burner (or under a hot grill, for just a few seconds). Add some fruit to each plate and serve.