BLACKBERRY CREME BRULEE

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Blackberry Creme Brulee image

A burst of berries makes this classic, creamy custard dessert absolutely sublime! They can be made ahead for easy entertaining - then get out your blow torch for the best brûlée effect and to dazzle your guests.

Provided by Chef mariajane

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 cups 10% half-and-half or 2 cups 18% table cream
1/2 cup granulated sugar, divided
2 eggs
2 egg yolks
2 teaspoons vanilla
1 1/2 cups fresh blackberries or 1 1/2 cups raspberries
1/3 cup granulated sugar

Steps:

  • Preheat oven to 325°F.
  • In a saucepan, combine cream and half of the sugar; heat over medium heat until steaming. In a heatproof bowl, whisk together remaining sugar, eggs and egg yolks until pale. Gradually whisk in heated cream mixture in a slow steady stream; whisk in vanilla.
  • Strain through a fine-mesh sieve into a liquid measuring cup wih a pouring spout. Place blackberries evenly in bottom of six 3/4 cup, or 8 1/2 cup ramekins, or crème brûlée dishes. Pour cream mixture evenly over top.
  • Set ramekins in a roasting pan and place pan in oven. Pour in enough boiling water to come to three quarters up sides of ramekins.Bake for 35-40 minutes until tops are firm and center is still slightly jiggly.
  • Let cool on rack. Cover loosely and refrigerate for about 2 hours, until chlled, or for up to 2 days.
  • TOPPING: Just before serving, preheat broiler, if using. Blot tops of custards, dry with paper towel. Sprinkle evenly with a thin layer of sugar, adding more if required. Broil on a baking sheet, rotating ramekins if necessary, or use a torch until sugar is bubbling and caramelized. Let cool for 3 minutes.
  • COOKING TOP: Fresh berries work best for rhis recipe. Frozen berries are too soft and rhe custard won't set properly. Rinse fresh berries and pat dry with paper towel just before serving.
  • VARIATION: Instead of sprinkling the tops with sugar and browning them, make a caramel syrup topping instead. Combine 3/4 cup granulated sugar and 1/4 cup water in a saucepan; bring to a boil over medium-high heat, stirring to dissolve sugar. Boil, without stirring, until syrup turns a deep caramel colour. Let cool until bubbles subside; pour a thin layer onto custards and let harden.

Nutrition Facts : Calories 272.8, Fat 12.5, SaturatedFat 6.8, Cholesterol 163.3, Sodium 59.3, Carbohydrate 35.2, Fiber 1.9, Sugar 30, Protein 5.8

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