This past weekend it was my mom's birthday. So my dad, sister, and I knew we had to make something good. Dinner consisted of Appetizers: Guacamole, Peaches wrapped in prosciutto and basil, Two sides: Jicama, Spinach, Orange Salad and yellow rice and The main dish: Chiles Rellenos. Finally we had dessert. I was scrambling to find something and finally stumbled upon this recipe for Blackberry crème brulee by The Cooking Photographer. It was surprisingly simple but I managed to botch it somewhat. Don't worry it still tasted good. Just be sure to follow the recipe closely and add enough water to the pan(s) and maybe turn the heat up a bit since 300ºF is barely cooking. Be sure it's just a teaspoon of sugar on the top too. This dessert doesn't need more sugar than it already (has because of the brown sugar at the bottom) so the sugar on the top is really just for looks. Also, use fewer than 7 ramekins or have small ones because this recipe does not make much. We only had 7 (who knows why) and it was barely enough. Now, with all those instructions, I'm sure you can make it better than I did!
Blackberry Crème Brûlée with Brown Sugar Sauce
Like magic, brown sugar makes it’s own sauce on the bottom of each ramekin.
Special tools you’ll need are 8 four-ounce ramekins and a fine mesh sieve (strainer). Also, own a blow torch or set the crème brulee directly under the broiler for just a minute or two to caramelize the sugar on top (or else the crème brulee inside will melt and the four hours you chilled them for will have gone to waste).
Like magic, brown sugar makes it’s own sauce on the bottom of each ramekin.
Special tools you’ll need are 8 four-ounce ramekins and a fine mesh sieve (strainer). Also, own a blow torch or set the crème brulee directly under the broiler for just a minute or two to caramelize the sugar on top (or else the crème brulee inside will melt and the four hours you chilled them for will have gone to waste).
Ingredients
2 cups (1 pint) heavy cream
4 egg yolks
2/3 cup sugar
Pinch of Salt
1 teaspoon vanilla extract
About 1 cup or so fresh or frozen blackberries
8 teaspoons dark brown sugar, divided
Sugar for brûlée
Directions
1. Place 8 four-ounce ramekins in a metal 9x13-inch pan. Preheat the oven to 300 degrees and set a kettle of water to boil. (300º is barely cooking so I bumped the temperature up to 350º)
2. Place the heavy cream in a 3 quart saucepan. Cook over medium heat stirring often until just the point of boiling. Set aside.
3. Meanwhile, in a medium sized bowl whisk together egg yolks, 2/3 cup sugar, salt and vanilla extract. Whisking the entire time, slowly pour about 1 cup of the hot heavy cream into the egg mixture. Then pour the egg mixture into the heavy cream while whisking.
4. Strain the mixture through a fine mesh sieve into a large clean bowl. Place 1 teaspoon brown sugar into each ramekin. Place blackberries over brown sugar so they are nearly touching, but not packed. Slowly ladle cream mixture evenly into the ramekins, scraping all of it out of the bowl with a spatula.
5. Pull the oven rack out about half way and place the pan on it. Pour the hot water into the pan until it’s about half way up the ramekins. Bake for 35 minutes. Custards should be mainly set around the edges, but the center will still be jiggly.
6. Carefully move the custards to a cooling rack. Once cool, move to the refrigerator and chill for at least four hours.
7. To Brûlée: Sprinkle custard tops with about a teaspoon of granulated sugar and torch with fire until deeply golden brown pulling back the torch as needed so the sugar doesn’t char.
1. Place 8 four-ounce ramekins in a metal 9x13-inch pan. Preheat the oven to 300 degrees and set a kettle of water to boil. (300º is barely cooking so I bumped the temperature up to 350º)
2. Place the heavy cream in a 3 quart saucepan. Cook over medium heat stirring often until just the point of boiling. Set aside.
3. Meanwhile, in a medium sized bowl whisk together egg yolks, 2/3 cup sugar, salt and vanilla extract. Whisking the entire time, slowly pour about 1 cup of the hot heavy cream into the egg mixture. Then pour the egg mixture into the heavy cream while whisking.
4. Strain the mixture through a fine mesh sieve into a large clean bowl. Place 1 teaspoon brown sugar into each ramekin. Place blackberries over brown sugar so they are nearly touching, but not packed. Slowly ladle cream mixture evenly into the ramekins, scraping all of it out of the bowl with a spatula.
5. Pull the oven rack out about half way and place the pan on it. Pour the hot water into the pan until it’s about half way up the ramekins. Bake for 35 minutes. Custards should be mainly set around the edges, but the center will still be jiggly.
6. Carefully move the custards to a cooling rack. Once cool, move to the refrigerator and chill for at least four hours.
7. To Brûlée: Sprinkle custard tops with about a teaspoon of granulated sugar and torch with fire until deeply golden brown pulling back the torch as needed so the sugar doesn’t char.
