140g raspberries, strawberries or blueberries

1 vanilla pod, split

568ml pot lactose free double cream

6 medium egg

2 tbsp golden caster sugar

For the topping

85g golden caster sugar


Scrape the seeds from the vanilla pod and put in a pan with the lactose free cream and the empty pod.

Bring to the boil, then remove from the heat and leave for 5 mins.

Remove and discard the vanilla pod. Mix the egg yolks and sugar in a large bowl.

Stir the lactose free cream into the egg. Return to the pan and cook over a low heat, stirring constantly, until it thickens.

Add some of the berries into the bottom of a ramekin. Ladle lactose free cream and egg into the ramekins and leave in the fridge for 6 hrs.

Sprinkle sugar over the tops and caramelise with a blow torch or under a very hot grill until it turns dark brown. Let it cool and harden before serving.

Recipe adapted from: Good Food

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Summer berry brulée
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
How to make garlic  infused oil - click here