Creme brulee with berries
Votes: 2
Time: 30 min plus setting time
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Crème brûlée is often mistakenly associated exclusively with ice cream. However, for those lucky enough to have tried this creamy dessert in its original form, the taste remains unforgettable and coveted. It can be made at home, baked or unbaked (as in this recipe) in the oven, but flambéing the caramelized crust is essential, so choose ovenproof pans for the dessert.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 3 cups heavy cream
- 1 vanilla bean or 1 tbsp vanilla paste
- 1 teaspoon finely grated lemon zest
- 10 large egg yolks
- 1/2 cup sugar, plus extra sugar for caramelization
- 1.5 tbsp lemon juice
We recommend
Recipes with similar ingredients: eggs, cream, vanilla pod, lemon juice, raspberry, blueberry
Cooking the dish according to the recipe:
- Place the raspberries and blueberries into 8 shallow ovenproof ramekins (100g each) – these will not be oven-safe, but should be able to withstand the heat of a crème brûlée blowtorch.
- Heat the cream over low heat with the vanilla beans (you can also use the vanilla bean itself) and lemon zest. If using vanilla paste, mix it thoroughly with the cream before heating. Heat the cream for about 5 minutes, being careful not to let it boil over.
- In another saucepan, add 2.5 cm of water and bring to a gentle simmer. In a metal bowl, whisk the egg yolks, sugar, and lemon juice. Place the bowl over the simmering water and continue whisking until the egg mixture doubles in volume and becomes light and creamy, about 3-4 minutes. Remove the bowl from the heat.
- While whisking, slowly pour the heated cream into the bowl with the egg mixture, then return everything to the saucepan where the cream was. Cook over medium heat, stirring with a wooden spoon or silicone spatula, until the cream begins to thicken—about 4 minutes.
- Pass the custard through a sieve and then pour it over the berries, gently tossing to coat them completely. Cool the custard for 15 minutes, then refrigerate, uncovered, for at least 4 hours.
- Before serving, sprinkle each crème brulee cup with a thin layer of sugar. Carefully light a blowtorch and caramelize the sugar, moving the blowtorch 2.5-5 cm above the cups. Sprinkle with another thin layer of sugar and pass the blowtorch over the cups again. Repeat two more times, or as many times as needed, to achieve the desired caramelized layer. Serve the finished crème brulee immediately.
You might also be interested in a recipe for soufflé with a caramelized crust - Clafoutis with cherries.
Author of the recipe - Anna Olson is a pastry chef and television host.
Categories:
Similar recipes
