Broiled berries and cream

You can make this easy and flexible dessert in individual 6-ounce ramekins or in a single 10-inch ovenproof skillet.

You’ll need a Microplane grater or box grater for the lemon zest.

Make ahead: Individual ramekins can be filled and refrigerated up to a day in advance.

Crème fraiche tastes like a mild sour cream and has more fat than sour cream. You’ll find it in grocery stores near the refrigerated soft cheeses or sometimes near the sour cream.

Adapted from One Pan and Done: Hassle-Free Meals From the Oven to Your Table, by Molly Gilbert (R268 on loot. co.za) Makes 4-6 servings 1 cup crème fraîche 1 cup heavy cream ½tsp finely grated lemon zest ½tsp vanilla extract 2tbsp granulated sugar 4 cups fresh or frozen berries, preferably a mix ¼ cup packed light brown sugar

Position an oven rack 10-15 cm from the broiler element; preheat the broiler.

Meanwhile, whisk together the crème fraiche, heavy cream, lemon zest, vanilla extract and granulated sugar in a mixing bowl, until smooth.

Divide the berries among individual ramekins or arrange them in the skillet.

Pour the crème fraiche mixture evenly over the berries. Sprinkle the light brown sugar on top.

Broil for 3 to 6 minutes, watching closely to avoid scorching or bubbling over, until the brown sugar has caramelised and the crème fraiche mixture is thick and bubbling. Serve hot.