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…
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…
Top each custard with some of the
cardamom roasted blackberries….
Enjoy!
PrintCreme Brûlée with Cardamom Roasted Blackberries Recipe
Ingredients
- 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.
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.