Balsamic Berries BrulÉe Recipes

BALSAMIC-BLACKBERRY CRèME BRûLéE

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.

BERRY BRûLéE

Steps:

• Using a hand mixer or stand mixer fitted with the whisk attachment, whip heavy cream and 1 teaspoon sugar until soft peaks form.
• Combine berries and whipped cream in a heat safe dish (I used a pie plate).
• Working with the remaining 3 tablespoons of sugar, sprinkle a layer of sugar over the berries and then caramelize with a kitchen torch, using a back and forth motion. Work with one section of the dish at a time: sprinkle sugar, caramelize that sugar, then repeat both steps in another area, until the whole thing is done. Place the dish in the freezer for 5-10 minutes to allow the sugar to harden. Serve immediately on its own or alongside pound cake or angel food cake.

SIMPLE VANILLA CREME BRULEE WITH BERRY COULIS

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!

SUMMER BERRY BRULEE

Steps:

• Toss to combine Berries with sugar (sweetener), vinegar and orange peel.
• Transfer to a 4-cup (2L) casserole or heat-proof bowl.
• Reserve in the referigertor for up to 6 hours.
• When ready to prepare dessert, transfer fruit to 8 (glass) dessert dishes.
• Whip cream until very thick.
• Fold in sour cream.
• Spread evenly over the fruit.
• Brulee Topping: Stir 1/2c Sugar (sweetener) with 1/4c water in a saucepan.
• Bring to a boil and cook, WITHOUT STIRRING, for 8 to 10 minutes or until amber in colour.
• Remove from heat and drizzle over cream layer while still hot; serve immediately.

BERRIES BRûLéE

Steps:

• Heat broiler. Pick over berries, and remove any mildewed ones, leaves or husks. If using strawberries, hull each, then cut lengthwise in halves or quarters.
• Arrange berries in a shallow baking dish. Stir sour cream until smooth, and spread over berries. Place brown sugar in small sieve, and press through to cover sour cream in a light, even layer. Broil until sugar begins to bubble and lightly caramelize; do not allow to burn. Serve at once.

CRèME BRûLéE WITH BERRIES

Steps:

• Preheat oven to 325°F. Place cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. 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.
• Divide cream mixture among six 3/4-cup soufflé dishes or custard cups. Arrange dishes in 13x9x2-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.
• 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.
• Meanwhile, toss berries, brown sugar, and raspberry liqueur, if desired, in large bowl. Spoon berry mixture atop custards and serve immediately.

SCOTTISH BERRY BRULEE

Steps:

• Place all berries in an ovenproof dish, sprinkle over 1 tbsp caster sugar and the zest and juice of the orange. Mix together the yoghurt, creme fraiche and remaining caster sugar and spread over the fruit and leave in fridge for 2 hours.
• Sprinkle the soft brown sugar over the top and dust with the cinnamon, place under a hot grill until the sugar melts. Serve immediately.