This month’s theme for the Sweet Adventures Blog Hop is Berry Nice to Meet you – berries! This theme has gotten me very excited for spring and thinking about tarts piled high with fresh berries and pavlova covered with cream and strawberries, however as it was still 10 degrees outside when I started to bake I thought I would make something more weather appropriate!
I had been craving crème brûlée lately and loved the idea of contrasting the sweet rich custard with tart raspberries. You can use any berry you want in this recipe and the combination of the soft berries cooked into the custard and the fresh berries on top is delicious and well balanced.
- 1½ cups pouring cream (35% fat)
- 1 vanilla bean, split lengthwise
- 9 large egg yolks
- ½ cup caster sugar
- 1 punnet of raspberries (or blueberries, strawberries – whatever you like!)
- 6 tsps of light brown sugar
- Preheat oven to 160°C and place 6 x ¾ cup ramekins into a large baking dish.
- Pour the cream into a medium saucepan, add the split vanilla bean and scrape in the seeds. Bring to a simmer over medium heat.
- Fill a second medium saucepan with around 10cm of water and bring to a simmer. Whisk the yolks and sugar in a metal bowl set over the saucepan of simmering water (make sure the metal bowl does not touch the water). Whisk for around 3 minutes or until mixture is pale yellow and hot to the touch.
- Remove vanilla bean and gradually add hot cream to the eggs and sugar, whisking all the time.
- Place 4-5 raspberries in the bottom of each ramekin and divide the hot cream and eggs mixture evenly into each ramekin.
- Pour hot water into the large baking dish the ramekins are sitting in. The water needs to come halfway up the sides.
- Bake the custards in their water bath for 25-30 mins or until set and lightly golden on top.
- Remove the custards from the water and place in the fridge to set over night.
- The next day sprinkle a teaspoon of brown sugar over each custard and place under the grill (or use a blow torch!) until golden and caramelised. Let sit for around 30 minutes to let the top harden (if you can wait that long!)
- Decorate with remaining fresh raspberries and ENJOY!
I love the black flecks of vanilla bean scattered throughout – always a promising sign of a good dessert! The custard was decadently rich and sweet and the occasional encounter with a tart raspberry was a welcome reprieve.