Description
A simple yet elegant dessert that combines juicy fresh berries with a creamy custard and a crackly caramelized sugar topping. Perfect for entertaining or treating yourself to something special!
Ingredients
Units
Scale
- For the Berries:
- 2 cups mixed fresh berries (strawberries, raspberries, blueberries, blackberries)
- 1 tablespoon granulated sugar (optional, for sweetening berries)
- 1 teaspoon lemon juice (optional, for a tangy kick)
- For the Custard:
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- For the Caramelized Topping:
- 1/4 cup granulated sugar
Instructions
- Prepare the Berries:
- Wash and dry the fresh berries.
- Toss with a tablespoon of sugar and lemon juice, if desired. Divide the berries evenly among four small ramekins or serving dishes.
- Make the Custard:
- In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat until the mixture is warm and the sugar has dissolved, but do not boil.
- In a separate bowl, whisk the egg yolks. Gradually pour the warm cream mixture into the yolks, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 5–7 minutes). Remove from heat and stir in vanilla extract.
- Assemble and Chill:
- Pour the custard over the berries in the ramekins, filling to just below the rim.
- Cover and refrigerate for at least 2 hours, or until the custard is set.
- Caramelize the Topping:
- Just before serving, sprinkle an even layer of sugar (about 1 tablespoon) over each ramekin.
- Use a kitchen torch to caramelize the sugar until golden and crackly. Alternatively, place the ramekins under a broiler for 1–2 minutes, keeping a close eye to prevent burning.
- Serve:
- Let the brûlée cool for 1–2 minutes to allow the caramelized sugar to harden. Serve immediately.
Notes
- Feel free to use all one type of berry if preferred.
- For a lighter option, substitute half-and-half for the heavy cream.
- If you don’t have a torch or broiler, the dessert can be served without the caramelized topping—it’s still delicious!