Creme Brulee With Berries Recipe

Ingredients

1 1/2 cups whipping cream
1 vanilla bean, split lengthwise
9 large egg yolks
1/2 cup sugar

6 teaspoons sugar
8 ounces mixed berries (such as raspberries, blueberries, and sliced strawberries), about 2 cups
2 tablespoons golden brown sugar (packed)
1 tablespoon raspberry liqueur (Chambord), optional

Nutritional

Serving Size: 1 (137.9 g)
Calories 302.8
Total Fat - 16.2 g
Saturated Fat - 8.3 g
Cholesterol - 310 mg
Sodium - 24.3 mg
Total Carbohydrate - 34.8 g
Dietary Fiber - 1.4 g
Sugars - 30.8 g
Protein - 5.3 g
Calcium - 62.3 mg
Iron - 1 mg
Vitamin C - 5.9 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 325 degrees. Place cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat.

Step 2

Whisk yolks and 1/2 cup sugar in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk vigorously until yolk mixture is pale yellow and hot to touch, about 3 minutes. Gradually whisk in hot cream mixture; discard vanilla bean.

Step 3

Divide cream mixture among six 3/4-cup soufflé dishes or custard cups. Arrange dishes in 13- by 9- by 2-inch baking pan. Pour enough hot water into pan to come halfway up sides of dishes. Bake custards until almost set in center and light golden on top, about 35 minutes. Remove custards from water; refrigerate overnight.

Step 4

Preheat broiler. Sprinkle 1 teaspoon sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Refrigerate custards until topping hardens, at least 30 minutes and up to 3 hours.