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Creme Brûlée’ with Cardamom Roasted Blackberries Recipe

May 1, 2019 by Lisa Pinney

My youngest son loves any dessert that includes fruit and we both are crazy about creme brûlée’!

We tried this recipe last Thanksgiving and loved it!

I was reminded of the yummy dessert again after seeing all the wild blackberries growing along my fence line this week!

If you have the same spring surprises growing in your yard or if you have to run to buy some fresh ones in the grocery store, it will be a winning situation either way!

Since I didn’t have any

fresh blackberries growing

last November

I bought these little beauties…

Pour the sugar

over the berries…

and toss in the cardamom

and the vanilla bean paste…

this is my favorite

Vanilla Bean Paste

that I keep on hand…

https://www.amazon.com/LorAnn-Madagascar-Vanilla-Paste-Ounce/dp/B00F9WW322/ref=sr_1_5?keywords=vanilla+bean+paste&qid=1556688803&s=gateway&sr=8-5

Pour them in your

baking dish and roast on

450 degrees for 20 minutes…

Turn them half way

through cooking…

set them aside to cool

while you prepare the

creme brulee’…

In your saucepan,

combine 1 cup of the cream,

the sugar and the

vanilla bean paste…

bring mixture to boil over medium heat,

then reduce heat to low…

stirring until sugar dissolves…

Take care that the cream mixture does not scorch

or you will have to begin all over…

I speak from experience!

When done remove pan from heat

and let steep 15 minutes to infuse flavors…

After cream has cooled, stir in remaining

1 cup cream to thoroughly cool down mixture…

Whisk yolks in large bowl until combined…

Whisk about 1/2 cup cream mixture into yolks;

repeat with another 1/2 cup cream…

Add remaining cream and whisk

until thoroughly combined…

place a white kitchen towel in bottom of large baking dish

or roasting pan and arrange four 4- to 5-ounce ramekins on towel…


After straining the creme brulee’

through fine-mesh strainer,

divide it evenly among the ramekins…

Carefully pour the boiling

water 2/3 up the sides

taking care not to

splash water into the

custards…

Bake on 300 degrees

30-35 minutes…

cool on wire rack

then cover with saran

wrap and refrigerate

4 hours or up to 4 days…

When ready to serve,

sprinkle each custard with about 1 teaspoon sugar;

tilt and tap for even sugar coverage…

Using your kitchen torch caramelize the sugar…

Unfortunately I took everything

to my son’s house for this

recipe except my torch 🙁

I used the oven broiler

but it just does not do

the carmelization justice

like a torch!

You can buy one here

on Amazon through

this link…

https://www.amazon.com/Chefman-Culinary-Torch-Refillable-Butane/dp/B079SKP7Q1/ref=sr_1_35?keywords=kitchen+torch&qid=1556688345&s=gateway&sr=8-35

Top each custard with some of the

cardamom roasted blackberries….

Enjoy!

Print

Creme Brûlée with Cardamom Roasted Blackberries Recipe

  • Author: Lisa Pinney

Ingredients

Scale
  • 2 cups fresh blackberries
  • 2 TBSP sugar
  • 1/2 tsp cardamom
  • 1/2 tsp vanilla bean paste
  • Creme Brulee’:
  • 2 1/2 cups heavy cream
  • 1/3 c sugar
  • 1/2 tsp vanilla bean paste
  • 6 large egg yolks
  • 2 TBSP sugar for the topping

Instructions

Preheat oven to 450 degrees.

In a large bowl, toss the fresh blackberries with the cardamom, vanilla bean paste and the sugar.

Pour onto baking sheet and bake for 20 minutes, tossing halfway through.

 

Set aside and cool to room temperature.

Making the Creme Brulee’:

Reduce the oven temperature to 300 degrees.

In a medium saucepan, combine 1 cup cream, sugar, vanilla bean paste.

Bring mixture to boil over medium heat; reduce heat and stir constantly to dissolve sugar making sure mixture does not burn.

Remove from heat and let steep 15 minutes to infuse flavors.

In the bottom of large baking dish or roasting pan place a white kitchen towel; arrange four 4- to 5-ounce ramekins on towel.

Bring kettle or large saucepan of water to boil over high heat; set aside.

To the cream, stir in remaining 1 cup cream to cool down mixture.

Whisk yolks in large mixing bowl until combined.

Whisk 1/2 cup cream mixture into yolks until combined; repeat with another 1/2 cup cream.

Add remaining cream and whisk until thoroughly combined.

Strain through fine-mesh strainer into a medium bowl; discard solids.

Pour or ladle mixture into ramekins, dividing evenly.

Carefully place baking dish with ramekins on oven rack; pour boiling water into dish until water reaches two-thirds height of ramekins; do not splash water into the ramekins.

Bake until centers of custards are just barely set, 30 to 35 minutes.

Transfer ramekins to wire rack to cool; when cool, cover each ramekin with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.

Prepare for serving:

Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture.

Sprinkle each custard with about 1 teaspoon sugar; tilt and tap ramekin for even coverage.

Use kitchen torch to caramelize sugar.

Top with cardamom roasted blackberries.

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Fried Pies & Fireflies started in 2011 as a way for southern cook, Lisa Cook, to share her recipes with family and friends. Let's dig deeper →

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