Crème Caramello Flambé

Name: Crème Caramello Flambé
Yield: 1 plated dessert
Ingredients: 1 each Burnt Orange Crème Caramel; 50 ml Burnt Caramel Cream; 25 ml Grand Marnier; 1 shard Burnt Milk Crisp; 2 each Raspberries; 2 each Blueberries; 1 each Blackberry; 1 each Strawberry, halved; to finish Orange zest; to finish Baby mint; a tiny pinch Maldon sea salt

Crème caramel flambé all'arancia

Burnt orange crème caramel with summer berries, burnt milk crisp and a warm Grand Marnier caramel-cream flambé poured at the table.

Crème Caramello Flambé with berries, caramel cream and a crisp milk shard.

Burnt orange crème caramel with summer berries, burnt milk crisp and a warm Grand Marnier caramel-cream flambé poured at the table.

Written for 1 plated dessert

Cook this

Ingredients

Serves

Assembly

Burnt Orange Crème Caramel1 each
Burnt Caramel Cream50 ml
Grand Marnier25 ml
Burnt Milk Crisp1 shard
Raspberries2 each
Blueberries2 each
Blackberry1 each
Strawberry, halved1 each
Orange zestto finish
Baby mintto finish
Maldon sea salta tiny pinch

Method

Unmould the chilled Burnt Orange Crème Caramel slightly off-centre on a chilled plate.
Arrange the berries naturally and lean the Burnt Milk Crisp behind the custard for height.
Finish with baby mint, fresh orange zest and a tiny pinch of sea salt.
For the tableside finish, warm the Grand Marnier gently in a small pan or ladle. Ignite carefully away from the guest and away from the bottle.
Allow the flame to burn briefly, then add the warm Burnt Caramel Cream to extinguish it.
Pour the warm flambé caramel cream around the chilled crème caramel immediately.

Chef’s notes

Never pour spirit from a bottle into a pan that is already alight.
The contrast is intentional: cold custard, warm caramel cream, fresh berries and a dry crisp.

Allergens and diet

Milk. Eggs. Gluten. Alcohol.

Last refined · September 2026