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View more "Desserts & Sweets" recipes Blackberry Crème Brûlée Recipe

Blackberry Crème Brûlée

Dairy Farmers of Canada
Add to Calendar 09/20/2019 10:00 AM 09/20/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 cups (500 mL) 10 % cream or 18 % cream
1/2 cup (125 mL) sugar
2 eggs
2 egg yolks
2 tsp (10 mL) vanilla extract
1 1/2 cups (375 mL) fresh blackberries or raspberries

Topping:
1/3 cup (80 mL) sugar

Yields: 6 to 8 servings

See full recipe: https://www.dairygoodness.ca/recipes/blackberry-creme-brulee?source=calendar
Blackberry Crème Brûlée true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Desserts & Sweets
  • Prep. Time 10 mins
  • Cooking Time 40 mins
  • Yields 6 to 8 servings

A burst of berries makes this classic, creamy custard dessert absolutely sublime! They can be made ahead for easy entertaining – get out your blow torch for the best brûlée effect and to dazzle your guests.

  • Course Desserts & Sweets
  • Prep. Time 10 mins
  • Cooking Time 40 mins
  • Yields 6 to 8 servings

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2011 Milk Calendar Explore all Milk Calendar recipes

Ingredients

2 cups (500 mL) 10 % cream or 
18 % cream
1/2 cup (125 mL) sugar
2 eggs
2 egg yolks
2 tsp (10 mL) vanilla extract
1 1/2 cups (375 mL) fresh blackberries or 
raspberries

Topping:
1/3 cup (80 mL) sugar

Preparation

Preheat oven to 325 °F (160 °C).

In a saucepan, combine cream and half of the sugar; heat over medium heat until steaming. In a heatproof bowl, whisk together remaining sugar, eggs and egg yolks until pale. Gradually whisk in heated cream mixture in a slow steady stream; whisk in vanilla extract.

Strain through a fine-mesh sieve into a liquid measuring cup with a pouring spout. Sprinkle blackberries evenly in bottom of six 3/4-cup (180 mL) or eight 1/2-cup (125 mL) ramekins or crème brûlée dishes. Pour cream mixture evenly over top.

Set ramekins in a roasting pan place pan in oven. Pour in enough boiling water to come three-quarters up sides of ramekins. Bake for 35 to 40 min until tops are firm and centre is still slightly jiggly. Let cool on rack. Cover loosely and refrigerate for about 2 hours, until chilled, or for up to 2 days.

Topping:
Just before serving, preheat broiler, if using. Blot tops of custards dry with paper towel. Sprinkle evenly with a thin layer of sugar, adding more if required. Broil on a baking sheet, rotating ramekins as necessary, or use a torch until sugar is bubbling and caramelized. Let cool for 3 min.

Tips

Cooking Tip: Fresh berries work best for this recipe. Frozen berries are too soft and the custard won’t set properly. Rinse fresh berries and pat dry with paper towel just before using.

Variation: Instead of sprinkling the tops with sugar and browning them, make a caramel syrup topping instead. Combine 3/4 cup (180 mL) sugar and 1/4 cup (60 mL) water in a saucepan; bring to a boil over medium-high heat, stirring to dissolve sugar. Boil, without stirring, until syrup turns a deep caramel colour. Let cool until bubbles subside; pour a thin layer onto custards and let harden.

For the Adventurous: Use pitted fresh cherries in place of the blackberries and add 1 tbsp (15 mL) amaretto with the vanilla.

103 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2011 Milk Calendar Explore all Milk Calendar recipes

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2011 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 197 Calories
Protein: 4 g
Carbohydrate: 24 g
Fat: 9 g
Fibre: 1.4 g
Sodium: 45 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 8 % / 84 mg
Vitamin B12: 22 %
Selenium: 15 %
Riboflavin: 11 %
Vitamin C: 10 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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