Berry gratin pots
Such a lovely simple recipe with a definite touch of class.

Prep time: 15 minutes
Cooking time: 5 minutes
Serves 6


4 Freedom Food eggs, separated
250mls Freedom Food milk
250mls condensed milk
1 vanilla pod or 1 tsp vanilla bean paste
100g sugar
1 tbsp corn flour
Juice 1 lemon
Splash of rum or Grand Marnier if you have it.
500g berries (strawberries, blueberries, raspberries, blackberries or cranberries for festive flavour)


Heat the milk and condensed milk on a low heat with the vanilla pod (which should be halved and seeds scraped out) or the vanilla paste. Don’t allow it to boil.

Whisk together the egg yolks, sugar, and corn flour and slowly pour the hot milk over the eggs mixture. Return to the heat and stir continuously until the custard thickens. Aim for approx 5-6 minutes - you want the custard to be consistency of thin yoghurt. Don’t leave the custard on the stove without stirring or you will end up with scrambled eggs. Once thickened, remove from the heat.

Add a splash of booze at this stage if you wish.

Next, preheat a grill to medium.

Scatter the mixed berries in the bottom of either individual bowls or one large baking dish. Whisk the remaining egg white to firm peaks, using an electric whisk, and fold into the thickened custard carefully. Pour the mixture over the berries.

Place under the hot grill until even golden brown. Serve while warm.

For more recipes by Sophie Wright, see her latest book Cook on a Shoestring