https://youtube.com/watch?v=NA-7rWX7xvo%3Frel%3D0%22+allowfullscreen%3E%3C
Blackberry Crème Brûlée
1 hour |
Servings:
6 |
Prep:
20 mins |
Cook:
40 mins
https://youtube.com/watch?v=NA-7rWX7xvo%3Frel%3D0%22+allowfullscreen%3E%3C
Blackberry Crème Brûlée
1 hour
Servings:
6
Prep:
20 mins
Cook:
40 mins
Blackberry Crème Brûlée
1 hour
Servings:
6
Prep:
20 mins
Cook:
40 mins
Ingredients
Ingredients
- 2 cups (500 mL) 10% half-and-half cream
- 1/2 cup (125 mL) sugar, divided
- 2 eggs
- 2 egg yolks
- 2 tsp (10 mL) vanilla extract
- 24 fresh blackberries
- 1/3 cup (75 mL) sugar, for topping
Method
- Preheat oven to 325oF/160oC.
- In small sauce pot, combine cream and half of sugar; heat over medium heat until steaming.
- In heatproof bowl, whisk together remaining sugar, eggs and egg yolks.
- Slowly and steadily whisk in heated cream mixture; whisk in vanilla.
- Pour mixture into a liquid measuring cup.
- Set six small ramekins (213 mL) in a 9×13 inch baking dish.
- Add 4 blackberries to each ramekin; pour cream mixture over top.
- Place baking dish on rack in oven and carefully pour enough boiling water to come up three-quarters up the sides of ramekins.
- Bake for 35-40 minutes until tops are firm and centre is still slightly jiggly. Let cool on rack.
- Cover loosely and refrigerate for up to 2 days.
- Before serving, blot tops of custards dry with paper towel and sprinkle each evenly with approximately 1 tsp (5 mL) of sugar.
- Torch or broil until sugar is bubbling and caramelized. Let cool 3 minutes then serve.