Balsamic Berries BrulÉe Recipes

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SIMPLE VANILLA CREME BRULEE WITH BERRY COULIS



Simple Vanilla Creme Brulee with Berry Coulis image

Provided by Kardea Brown

Categories     dessert

Time 2h40m

Yield 4 servings

Number Of Ingredients 10

2 cups heavy cream
1/2 cup granulated sugar, plus more for topping
Pinch of kosher salt
5 large egg yolks
2 teaspoons vanilla extract
Fresh mint sprigs, for topping
2 cups mixed berries, plus more for topping
1/2 cup granulated sugar
1 teaspoon lemon zest plus 1 tablespoon lemon juice
1 tablespoon fresh mint

Steps:

  • For the creme brulee: Arrange an oven rack in the middle of the oven and preheat to 325 degrees F. Place four 6-ounce ramekins in a 9-by-13-inch baking dish. Bring a kettle or saucepan with water to a boil.
  • Bring the heavy cream to a light simmer over medium heat in a small saucepan. Whisk the sugar, salt and egg yolks in a large bowl or measuring cup. Slowly pour the hot cream into the yolk mixture, whisking constantly until it thickens. Stir in the vanilla extract.
  • Pour or ladle the custard evenly into the ramekins. Carefully pour enough boiling water into the baking dish to come two-thirds of the way up the ramekins, making sure to keep the water out of the ramekins. Bake until the custard is set and firm when shaken, 35 to 40 minutes. Remove the custards and let cool to room temperature on a rack, then chill in the refrigerator at least 1 hour and up to overnight.
  • For the berry coulis: Add the berries, sugar, lemon zest and juice and mint to a food processor and puree until smooth. Refrigerate until ready to use. Store in an airtight container for up to 2 weeks.
  • When ready to serve, sprinkle about 1 teaspoon of sugar over a custard. Using a kitchen torch, caramelize the sugar by keeping the flame close to the sugar but moving it constantly to get an even color. Repeat with the remaining custards. Alternatively, sprinkle sugar over all the custards and place on a baking sheet under the broiler for 4 to 5 minutes, depending on your broiler.
  • Serve immediately with the berry coulis, a few fresh berries and a sprig of mint on top!

BALSAMIC-BLACKBERRY CRèME BRûLéE



Balsamic-Blackberry Crème Brûlée image

Rich, thick Greek yogurt cloaks balsamic-scented blackberries for a refreshing, lower-fat brûlée.

Provided by Lou Seibert Pappas

Yield Makes 6 servings

Number Of Ingredients 6

2 1/2 cups fresh blackberries
3 tablespoons 5- to 10-year-old balsamic vinegar
1 2/3 cups unflavored Greek yogurt or other whole-milk yogurt
1/3 cup sour cream
1/4 cup orange blossom honey
6 tablespoons or 12 teaspoons oven-dried brown sugar (see note below) or turbinado sugar

Steps:

  • Put the blackberries and sprinkle with the vinegar. Let stand for 15 minutes. Reserve 1/2 cup of the berries for garnish. Divide the remaining berries among six standard-size flan dishes.
  • In a medium bowl, stir together the yogurt and sour cream and divide the mixture among the dishes. Drizzle with the honey. Refrigerate for 1 hour.
  • When ready to serve, place the dishes on a baking sheet and evenly sprinkle 1 tablespoon brown or turbinado sugar over each custard. Using a hand-held blowtorch, caramelize the sugar (see note below). Garnish the top of the caramelized sugar with the reserved blackberries.

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