Berry Crème Brûlée Bars And Salted & Chocolate Carmel Bars Recipe
Make Berry Crème Brûlée Bars And Salted & Chocolate Carmel Bars Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Berry Crème Brûlée Bars
For the Salted & Chocolate Caramel Bars
Method
For the Berry Crème Brûlée Bars
- 1
Prepare the Pan
Preheat the oven to 325°F (163°C). Grease an 8x8 inch baking dish with butter and set aside.
- 2
Prepare the Berry Mixture
In a medium bowl, combine the fresh mixed berries and 2 tablespoons of granulated sugar. Gently toss to coat and set aside to macerate for about 10 minutes.
- 3
Make the Custard Mixture
In a large mixing bowl, whisk together the remaining granulated sugar, heavy cream, eggs, vanilla extract, and a pinch of salt until smooth and well combined.
- 4
Combine and Bake
Fold the macerated berries into the custard mixture. Pour the mixture into the prepared baking dish and bake for 30-35 minutes, or until set and lightly golden.
- 5
Cool and Caramelize
Remove from the oven and let cool completely. Once cooled, sprinkle a thin layer of granulated sugar on top and use a kitchen torch to caramelize the sugar until it forms a crispy top.
- 6
Chill and Serve
Refrigerate for at least 2 hours before cutting into bars and serving.
For the Salted & Chocolate Caramel Bars
- 7
Prepare the Pan
Preheat the oven to 350°F (175°C). Grease an 8x8 inch baking dish with butter and set aside.
- 8
Make the Caramel
In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color. Carefully add the butter and heavy cream, stirring until smooth. Remove from heat and stir in the sea salt and vanilla extract.
- 9
- 10
Layer the Chocolate and Caramel
Spread the chocolate chips evenly over the crust, then pour the warm caramel sauce over the chocolate. Allow it to sit for a few minutes to melt the chocolate before spreading it evenly.
- 11
Chill and Serve
Refrigerate the bars until set, about 2 hours. Cut into squares to serve and sprinkle with extra sea salt if desired.