Creme Brulee Blackberries
Crème Brûlée with Blackberries — a classic French dessert featuring creamy vanilla custard, caramelized sugar topping, and fresh berries for a perfect blend of sweetness and tartness.
Ingredients
For The Custard:
- 2 cups heavy cream
- 5 large egg yolks
- ½ cup granulated sugar
- 1 teaspoon vanilla extract (or 1 vanilla bean, split and scraped)
- Pinch of salt
- ½ cup fresh blackberries
For The Topping:
- 4 tablespoons granulated sugar (for caramelizing)
- Extra blackberries, for garnish
Instructions
Preheat The Oven:
- Set your oven to 325°F (160°C).
Prepare The Cream:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. If using a vanilla bean, add it to the cream and let it infuse. Remove from heat and let it cool slightly.
Make The Custard Base:
- In a medium bowl, whisk together the egg yolks, sugar, vanilla extract (if not using the bean), and salt until smooth and pale.
Combine The Mixture:
- Slowly pour the warm cream into the egg mixture while whisking constantly. This tempers the eggs so they don’t scramble.
Add The Blackberries:
- Place a few blackberries at the bottom of each ramekin (about 4–6 ramekins).
Fill The Ramekins:
- Pour the custard mixture over the blackberries until nearly full.
Bake In A Water Bath:
- Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
- Bake for 35–40 minutes, or until the custard is set but still slightly jiggly in the center.
Cool And Chill:
- Remove the ramekins from the water bath and let them cool to room temperature. Then cover and refrigerate for at least 2 hours (preferably overnight).
Caramelize The Sugar:
- Just before serving, sprinkle about 1 tablespoon of sugar evenly on top of each custard.
- Use a kitchen torch to melt and caramelize the sugar until golden brown and crisp. (You can also broil briefly in the oven if you don’t have a torch.)
Garnish And Serve:
- Top each crème brûlée with fresh blackberries and serve immediately.