Creme Brulle And Berries Recipe

Time1h 30m

Serves4

A layer of raspberry sauce topped with a cream custard and decorated with mixed berries coated in caramel

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Ingredients

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1
Prepare Raspberry Sauce
In a small saucepan over medium heat, combine raspberries and powdered sugar. Cook until raspberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and strain to remove seeds. Set aside.
2
Make Crème Brûlée Custard
Preheat the oven to 325°F (160°C). In a saucepan, heat the heavy cream and split vanilla bean over medium heat until just boiling. Remove from heat and let it steep for 15 minutes.
3
Combine Egg Yolks and Sugar
In a mixing bowl, whisk together egg yolks and granulated sugar until pale and slightly thickened. Gradually whisk in the warm cream mixture (removing the vanilla bean), ensuring not to cook the eggs.
4
Bake the Custard
Pour the custard mixture into ramekins, then place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes until set but still slightly jiggly in the center. Let cool, then refrigerate for at least 2 hours.
5
Prepare the Berries
Toss mixed berries with a little sugar if desired and let them sit to release some juices.
6
Caramelize Sugar
Sprinkle 1 tablespoon of granulated sugar on top of each chilled crème brûlée. Using a kitchen torch, carefully caramelize the sugar until golden and crispy. Let it cool for a minute.
7
Assemble Dessert
On each plate, spoon a layer of raspberry sauce, place the caramelized crème brûlée on top, and garnish with the mixed berries.