Indulge in the Delight of Blackberry Crème Brûlée
If you’re looking to elevate your dessert game, this Blackberry Crème Brûlée is the perfect recipe to try. The combination of rich, creamy custard with the tartness of cardamom-roasted blackberries creates a stunning flavor profile that is sure to impress. Whether you’re hosting a dinner party or simply want to treat yourself to something special, this dessert will not disappoint. Let’s dive into how you can make this exquisite dish right in your kitchen.
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
1. Cardamom Roasted Blackberries
- Preheat the oven to 450°F (232°C).
- Prepare the blackberries: On a sheet pan, toss the blackberries with the sugar, cardamom, and vanilla bean seeds.
- Roast the blackberries: Place the pan in the preheated oven and roast for 20 minutes, tossing halfway through to ensure even cooking. Once done, let them cool to room temperature.
2. Crème Brûlée
- Preheat your oven: Adjust your oven rack to the lower-middle position and preheat to 300°F (150°C).
- Infuse the cream: In a medium saucepan, combine 1 cup of the cream, granulated sugar, and salt. Scrape the seeds from the vanilla bean into the mixture, and submerge the pod in the cream. Bring to a boil over medium heat, stirring occasionally. Remove from heat and let it steep for 15 minutes to infuse the flavors.
- Prepare the ramekins: Place a white kitchen towel at the bottom of a large baking dish and arrange four 4- to 5-ounce ramekins on the towel.
- Boil water: Bring a kettle of water to a boil.
- Finish the cream mixture: After steeping, stir in the remaining cup of chilled cream to cool the mixture.
- Prepare the custard: In a large bowl, whisk the egg yolks until they are broken up and combined. Slowly whisk about 1/2 cup of the cream mixture into the yolks to temper them. Repeat this process with another 1/2 cup of cream, then add the remaining cream and whisk until fully combined.
- Strain and pour: Strain the mixture through a fine-mesh sieve into a 2-quart measuring cup, discarding any solids. Pour the custard evenly into the ramekins.
- Bake the custards: Carefully place the baking dish with the ramekins on the oven rack. Pour the boiling water into the dish, ensuring it reaches two-thirds of the height of the ramekins. Bake until the custard centers are just barely set, about 30 to 35 minutes.
- Cool and refrigerate: Transfer the ramekins to a wire rack to cool. Once cooled, cover them tightly with plastic wrap and refrigerate until cold, at least 4 hours or up to 4 days.
- Caramelize the sugar: Just before serving, sprinkle about 1 teaspoon of sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden and crispy.
- Top and serve: Garnish each crème brûlée with the roasted blackberries and serve immediately.
Nutritional Information
- Prep Time: 20 minutes
- Cooking Time: 55 minutes
- Total Time: 4 hours 75 minutes
- Servings: 4
This Blackberry Crème Brûlée is more than just a dessert; it’s a statement piece that combines the elegance of classic French cuisine with a modern twist. The sweet and spicy notes from the roasted blackberries perfectly complement the creamy custard, making every bite a delight.
Enjoy this indulgent treat with loved ones or savor it on your own—you deserve it!
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Blackberry Crème Brûlée
- Total Time: 4 hours 75 minutes
- Yield: 4 1x
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
Instructions
Cardamom Roasted Blackberries:
Preheat the oven to 450 degrees F.
Place the blackberries on a sheet pan and toss with sugar, cardamom, and vanilla bean seeds.
Roast in the oven for 20 minutes, tossing halfway through. Cool to room temperature before serving.
Crème Brûlée:
Adjust oven rack to lower-middle position and heat oven to 300 degrees F.
Combine 1 cup cream, sugar, and salt in a medium saucepan; scrape seeds from 1/2 vanilla bean into the pan, submerge pod in cream, and bring to a boil over medium heat, stirring occasionally.
Remove from heat and let steep for 15 minutes to infuse flavors.
Place a white kitchen towel in the bottom of a large baking dish and arrange four 4- to 5-ounce ramekins on the towel.
Bring a kettle of water to a boil.
After cream has steeped, stir in the remaining cream to cool down the mixture.
Whisk yolks in a large bowl until broken up and combined.
Slowly whisk about 1/2 cup cream mixture into 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.
Pour or ladle mixture into ramekins, dividing it evenly among them.
Carefully place the baking dish with ramekins on the oven rack; pour boiling water into the dish, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins.
Bake until centers of custards are just barely set, about 30 to 35 minutes.
Transfer 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.
Before serving, sprinkle each with about 1 teaspoon sugar; tilt and tap ramekin for even coverage. Caramelize the sugar with a torch and top with roasted blackberries.
- Prep Time: 20 minutes
- Cook Time: 55 minutes