Blackberry Crème Brûlée

If you’re looking for a dessert that combines elegance with a touch of fruity delight, look no further than this Blackberry Crème Brûlée. The creamy, velvety custard topped with caramelized sugar and cardamom roasted blackberries is sure to impress your guests and satisfy your sweet tooth. Follow this detailed recipe to create a dessert that’s as beautiful as it is delicious.

Ingredients:

Cardamom Roasted Blackberries:

• 2 cups blackberries, fresh or frozen
• 2 tablespoons sugar
• 1/2 teaspoon cardamom
• ½ vanilla bean, split and seeds removed

Crème Brûlée:

• 2 cups heavy cream, chilled
• 1/3 cup granulated sugar
• Pinch of table salt
• 1/2 vanilla bean, split and seeds removed
• 6 large egg yolks
• 2 tablespoons sugar for topping

Directions:

Cardamom Roasted Blackberries:

1. Preheat the oven to 450°F (230°C).
2. Prepare the blackberries: Place the blackberries on a sheet pan and toss with sugar, cardamom, and vanilla bean seeds.
3. Roast the blackberries: Roast in the oven for 20 minutes, tossing halfway through. Allow them to cool to room temperature before serving.

Crème Brûlée:

1. Adjust the oven rack to the lower-middle position and preheat to 300°F (150°C).
2. Infuse the cream: Combine 1 cup of cream, sugar, and salt in a medium saucepan. Scrape the seeds from the 1/2 vanilla bean into the pan, submerge the pod in the cream, and bring to a boil over medium heat, stirring occasionally. Remove from heat and let steep for 15 minutes to infuse flavors.
3. Prepare the baking dish: Place a white kitchen towel in the bottom of a large baking dish and arrange four 4- to 5-ounce ramekins on the towel.
4. Boil the water: Bring a kettle of water to a boil.
5. Cool the cream mixture: After the cream has steeped, stir in the remaining cream to cool down the mixture.
6. Prepare the custard: Whisk the egg yolks in a large bowl until broken up and combined. Slowly whisk about 1/2 cup of the cream mixture into the yolks until loosened and combined; repeat with another 1/2 cup cream. Add the remaining cream and whisk until evenly colored and thoroughly combined. Strain through a fine-mesh strainer into a 2-quart measuring cup; discard solids.
7. Fill the ramekins: Pour or ladle the mixture into the ramekins, dividing it evenly among them.
8. Bake the custard: Carefully place the baking dish with ramekins on the oven rack. Pour boiling water into the dish, taking care not to splash water into the ramekins, until the water reaches two-thirds height of the ramekins. Bake until the centers of the custards are just barely set, about 30 to 35 minutes. Transfer the ramekins to a wire rack to cool. Cover tightly with plastic wrap and refrigerate until cold, at least 4 hours or up to 4 days.
9. Caramelize the sugar: Before serving, sprinkle each with about 1 teaspoon of sugar. Tilt and tap the ramekin for even coverage. Caramelize the sugar with a torch.
10. Top with roasted blackberries: Finish each Crème Brûlée with a generous spoonful of cardamom roasted blackberries.

Time Breakdown:

• Prep Time: 20 minutes
• Cooking Time: 55 minutes
• Total Time: 4 hours 75 minutes (including chilling time)
• Servings: 4

This Blackberry Crème Brûlée is perfect for special occasions or whenever you want to treat yourself to something extraordinary. The combination of the creamy custard, the crunchy caramelized sugar, and the flavorful roasted blackberries creates a symphony of textures and tastes that will leave you wanting more. Enjoy!