Imagine cracking through a glass-like caramelized sugar surface to reveal a silky, luxurious custard beneath—this is not just a dessert, it's a culinary experience that will transport you straight to the elegant cafés of Paris! Our Crème Brûlée with Fresh Berries recipe is the perfect blend of classic French technique and vibrant, fresh flavors that will make your taste buds dance with delight. Whether you're a seasoned home chef or a curious beginner, this recipe promises to turn an ordinary evening into an extraordinary gastronomic adventure.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 cups heavy cream
- 1/2 cup sugar
- 4 egg yolks
- 1 tsp vanilla extract
- Fresh berries for topping
Instructions
- Preheat your oven to 325°F (160°C). This will ensure that the oven is at the right temperature for baking the crème brûlée.
- In a medium saucepan, combine the 2 cups of heavy cream and 1/2 cup of sugar. Place the saucepan over medium heat and stir gently until the sugar is fully dissolved and the mixture is heated through, but not boiling. Remove from heat and let it cool slightly.
- In a separate bowl, whisk together the 4 egg yolks and 1 teaspoon of vanilla extract until the mixture is smooth and slightly pale in color.
- Slowly pour the warm cream mixture into the egg yolk mixture while continuously whisking. This process is called tempering and prevents the eggs from scrambling. Continue whisking until the mixture is well combined and smooth.
- Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps or cooked egg bits. This will ensure a silky texture for your crème brûlée.
- Divide the mixture evenly among four ramekins, filling them about three-quarters full. Place the ramekins in a baking dish and carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This water bath helps to cook the custard gently and evenly.
- Carefully transfer the baking dish to the preheated oven. Bake for about 30-40 minutes, or until the edges are set but the center is still slightly jiggly. The custard will continue to set as it cools.
- Once done, remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours or until ready to serve.
- When ready to serve, remove the ramekins from the refrigerator. Sprinkle a thin, even layer of sugar over the top of each custard.
- Using a kitchen torch, carefully caramelize the sugar by moving the flame in a circular motion until the sugar melts and turns a golden brown color. If you do not have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to avoid burning.
- Allow the caramelized sugar to cool for a minute or two until it hardens. This will create a nice crunchy layer on top of the creamy custard.
- Top each crème brûlée with a generous serving of fresh berries. You can use a mix of strawberries, raspberries, blueberries, or any of your favorite berries for added color and flavor.
- Serve immediately and enjoy your delicious crème brûlée with fresh berries!
Tips
- Temperature is key: Use room temperature eggs for smoother tempering and a more consistent custard texture.
- Strain meticulously: Always strain your custard mixture to ensure a silky, lump-free dessert.
- Water bath technique: The gentle, even heat of a water bath prevents curdling and creates that signature creamy consistency.
- Torch technique: When caramelizing sugar, move your torch constantly to avoid burning. Aim for an even, golden-brown color.
- Chill thoroughly: Allow your custards to cool completely before caramelizing to ensure the best texture and flavor.
- Berry selection: Choose ripe, fresh berries at room temperature to enhance the dessert's visual appeal and taste.
- Make ahead: Custards can be prepared a day in advance, making this an excellent make-ahead dessert for entertaining.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 24g
Protein: 4g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 200mg
