Blackberry Crème Brûlée Recipes

BALSAMIC-BLACKBERRY CRèME BRûLéE

Steps:

• Put the blackberries and sprinkle with the vinegar. Let stand for 15 minutes. Reserve 1/2 cup of the berries for garnish. Divide the remaining berries among six standard-size flan dishes.
• In a medium bowl, stir together the yogurt and sour cream and divide the mixture among the dishes. Drizzle with the honey. Refrigerate for 1 hour.
• When ready to serve, place the dishes on a baking sheet and evenly sprinkle 1 tablespoon brown or turbinado sugar over each custard. Using a hand-held blowtorch, caramelize the sugar (see note below). Garnish the top of the caramelized sugar with the reserved blackberries.

BLACKBERRY CRèME BRûLéE

Steps:

• Up to 36 hours ahead - put the split vanilla pod and cream in a heavy saucepan and gently bring to simmering point. Whisk as soon as the first bubbles start to rise, then remove the pan from the heat and leave to infuse for about 20 minutes.
• Fish out a half-pod from the cream and hold it over the pan, then use the tip of a small knife to scrape the black seeds inside into the pan. Repeat with the other pod, then whisk to disperse the seeds.
• Meanwhile,whizz the egg yolks and sugar in a food processor for 2-3 minutes until thick and creamy. Scrape the mixture into the cream and stir to combine. Place the pan over a medium heat and gently whisk constantly until the custard has thickened considerably and is on the point of boiling (when the first few bubbles break through the surface).
• Immediately remove the pan from the heat and plunge the base into a sink of ice-cold water. Continue to gently whisk for 1-2 minutes, or until most of the heat has dissipated. Leave to cool, whisking occasionally to prevent a skin forming.
• Meanwhile, place six little heatproof dishes, about 10cm in diameter and 2.5cm deep (see tip), on a tray that will fit in the fridge. Divide the blackberries among them, then cover with the cool custard and chill until firmly set. Loosely drape with cling film over to cover.
• An hour or so before serving - if you don't have a blow torch to brûlée the custard, use a very hot grill. Sprinkle a thin, even layer of sugar over each dish then, if using a blow torch, carefully 'burn' the sugar, starting on the nearest side: the sugar will bubble and turn a dark caramel. Wait for a few minutes for the surface to harden before serving but DO NOT be tempted to touch as the sugar remains blisteringly hot for some while. Alternatively, put the ramekins on a baking sheet close to the grill until the sugar caramelises. Keep them cool until ready to serve, but not in the fridge or the caramel will soften.

BLACKBERRY CREME BRULEE

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.

CHOCOLATE AND BLACKBERRY TART CREME BRULEE

Steps:

• 1. Line crust with foil or wax paper and fill with beans or rice to keep crust from puffing up. Bake crust 8-10 mins in 400 degree oven.Remove foil and beans and continue baking for about 12 mins till golden brown.Cool In a large bowl, whisk together egg yolks,sugar, cream, sour cream and vanilla.Transfer to the top of a double boiler or a heat proof bowl set over a pan of simmering water. Cook stirring constantly till custard thickens, about 30 mins. When custard is thick enough to coat the back of a wooden spoon, remove from heat and strain into a large clean bowl.The custard will thicken as it cools.Keep custard chilled until ready to use. Melt chocolate and spread over the baked crust.Cover with berries.Top with cooled custard, smoothing with back of a spoon. When ready to serve sift sugar over entire top. With a little propane torch....Yes!! I have one and love it.....melt the sugar . It can be done under a broiler too although I have never done my Brulee this way. Chill a few minutes before serving.
• 2. Serve with fresh blackberries on the side.