Blueberry Sour Cream Creme Brulee Recipes

BLUEBERRIES AND SOUR CREAM WITH BROWN SUGAR

Steps:

• Divide the blueberries between 4 bowls.
• Spoon 2 tablespoons sour cream (or more or less to taste) over the blueberries.
• Sprinkle brown sugar to taste over each bowl.
• Serve immediately.

BLUEBERRY CREME BRULEE

Steps:

• Add ingredients for blueberry sauce to a medium sauce pan. Place over medium high heat and bring to boil. Reduce to a simmer and cook until berries burst and sauce thickens. Distribute evenly among 4 6-ounce ramekins. Place into a square baking dish. set aside.
• Preheat oven to 350 degrees. Place egg yolks in a medium bowl and whisk until blended. Combine cream, milk, sugar, and salt in a medium sauce pan and heat on medium. Stir to dissolve the sugar and heat-through the mixture. Do not let it boil! Remove mixture when sugar is dissolved.
• Add vanilla extract to milk mixture. Slowly whisk in 1/4 cup of hot milk mixture into egg yolks to heat them up without scrambling. Whisk in the remaining milk mixture. If you have any egg chunks, strain the mixture.
• Ladle the custard mixture into the ramekins very gently so the blueberry sauce does not completely mix with the blueberry sauce. It will swirl a little but not turn completely blue. Fill the ramekins almost to the very top, leaving about 1/2 inch.
• Boil water and pour into baking dish, creating a bath for the ramekins. Fill about halfway up the ramekins. Bake in preheated oven for 1 hour 10 minutes to 1 hour 30 minutes, until set but center still jiggles. Cook time depends on the height of your ramekins. Mine were tall so they took about 1 hour 20 minutes.
• Remove from oven and carefully remove ramekins from hot water bath. I used a fork and a pot holder to achieve this. Let cool to room temperature and then place in refrigerator to thicken and chill, at least 4 hours.
• Once cooled and right before serving, place about 1 - 1 1/2 teaspoons of superfine sugar on top of each custard shake around to create an even layer of sugar. Torch with blow torch to caramelize the sugar. Serve immediately.

BLUEBERRIES AND SOUR CREAM

Steps:

• In a medium saucepan, boil 1/2 cup of the port wine and the sugar for 3 minutes to cook off some of the alcohol.
• In the meantime, in a small bowl, whisk together the remaining 1/4 cup port, vanilla, and cornstarch. Add it to the pot and cook until clear, about 3 more minutes. Add 1 pint of the blueberries and continue to cook until the sauce thickens and the blueberries soften. Let cool and add the other blueberries. Serve with a healthy dollop of sour cream.

THE BEST CREME BRULEE

Steps:

• Arrange a rack in the center of the oven and preheat to 300 degrees F. Line a large heavy roasting pan (a turkey roasting pan works great) with a clean kitchen towel and place 4 six-ounce ramekins on top of the towel spaced a few inches apart.
• Heat the cream in a medium saucepan over medium heat. Using the back of a paring knife, scrape the vanilla seeds from both halves of the pod. Add the seeds and pod to the cream. Whisk in the salt and 3 tablespoons of the sugar and bring to a boil. Remove from the heat.
• Vigorously whisk the yolks and 3 more tablespoons of the sugar in a large bowl until pale yellow and very thick and creamy, about 2 minutes. Alternatively, you can use an electric mixer on high speed and beat until pale yellow and very thick and creamy, about 1 minute.
• Whisking the yolks constantly, add a couple of teaspoons at a time from 1 cup of the hot cream, then increase to a steady stream until the cream is fully incorporated. (Don't pour too much hot cream at once or you'll end up with scrambled eggs.) The yolks are now tempered. Whisk the tempered yolks back into the remaining hot cream until combined. Strain through a fine mesh sieve into a large measuring cup or medium pitcher for easier pouring; discard the vanilla pods.
• Skim the foam off the top of the custard by placing a clean paper towel on top and lightly pressing down so it touches the surface and absorbs some of the liquid. This will make for a completely smooth and silky custard. Fill the ramekins with the custard, about 3/4 cup per ramekin.
• Carefully pour boiling water into the roasting pan halfway up the sides of the ramekins without getting any water in the custard. Cover the pan tightly with foil and bake until the custard is set around the edges but still has a slight jiggle in the center, 35 to 45 minutes. Carefully remove the roasting pan from the oven and transfer the ramekins to a wire rack to cool for 30 minutes. Then refrigerate until very cold, about 3 hours.
• Just before serving, evenly spread 1 tablespoon of the sugar over the top of a custard. Hold a kitchen torch 2 inches above the surface. Starting in the center of the ramekin, move the flame in a circular motion and work your way out to the edges to caramelize the sugar. Repeat with the remaining sugar and custards.
• Alternatively, arrange a rack in the top position of the oven and heat the broiler on high. Place the ramekins on a rack set inside a baking sheet and broil until deep golden brown, 15 to 60 seconds, checking every 10 seconds.
• Freeze the custards for 5 minutes before serving (see Cook's Note).

BLUEBERRY CREME BRULEE TART

Steps:

• Sugared Blueberries:.
• Lightly brush the blueberries with corn syrup and roll in sugar. Set aside.
• Crust:.
• Preheat the oven to 375 degrees F.
• Place the flour, butter, and sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides. Bake for about 20 minutes, until the crust is set and only lightly browned if at all. Let cool while preparing the filling.
• Filling:.
• Preheat oven to 300 degrees F. In a heavy-bottomed medium nonreactive saucepan, heat cream over medium-low heat for 15 minutes, stirring to ensure it does not burn; do not let boil. Add 1/4 cup heavy cream to beaten eggs. Mix together. Slowly add hot cream to mixture and add 1/2 cup sugar. Mix thoroughly.
• Gently spread the blueberry preserves over the bottom of the baked and cooled tart shell, in a thin layer. Gently pour the custard over the preserves. Bake for 40 minutes or until the mixture is almost set in the center (it should still wiggle when shaken). Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours.
• Sprinkle the remaining 1/2 cup sugar in a thin, even layer over the baked custard filling. To caramelize the sugar, light a propane torch and hold it so the flame just touches the surface. Start at the center and spiral out toward the edges of the tart shell. If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame. Top with sugared blueberries. Pop out bottom of pan and serve.

BLACKBERRY CRèME BRûLéE

Steps:

• Up to 36 hours ahead - put the split vanilla pod and cream in a heavy saucepan and gently bring to simmering point. Whisk as soon as the first bubbles start to rise, then remove the pan from the heat and leave to infuse for about 20 minutes.
• Fish out a half-pod from the cream and hold it over the pan, then use the tip of a small knife to scrape the black seeds inside into the pan. Repeat with the other pod, then whisk to disperse the seeds.
• Meanwhile,whizz the egg yolks and sugar in a food processor for 2-3 minutes until thick and creamy. Scrape the mixture into the cream and stir to combine. Place the pan over a medium heat and gently whisk constantly until the custard has thickened considerably and is on the point of boiling (when the first few bubbles break through the surface).
• Immediately remove the pan from the heat and plunge the base into a sink of ice-cold water. Continue to gently whisk for 1-2 minutes, or until most of the heat has dissipated. Leave to cool, whisking occasionally to prevent a skin forming.
• Meanwhile, place six little heatproof dishes, about 10cm in diameter and 2.5cm deep (see tip), on a tray that will fit in the fridge. Divide the blackberries among them, then cover with the cool custard and chill until firmly set. Loosely drape with cling film over to cover.
• An hour or so before serving - if you don't have a blow torch to brûlée the custard, use a very hot grill. Sprinkle a thin, even layer of sugar over each dish then, if using a blow torch, carefully 'burn' the sugar, starting on the nearest side: the sugar will bubble and turn a dark caramel. Wait for a few minutes for the surface to harden before serving but DO NOT be tempted to touch as the sugar remains blisteringly hot for some while. Alternatively, put the ramekins on a baking sheet close to the grill until the sugar caramelises. Keep them cool until ready to serve, but not in the fridge or the caramel will soften.

CLASSIC CREME BRULEE

Steps:

• In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in vanilla. , Transfer to eight 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., One hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 teaspoons brown sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.

BLUEBERRY OATMEAL CREAM BRULEE

Steps:

• Combine heavy cream and cinnamon stick in a small saucepan. Bring to a boil; reduce heat, cover, and simmer for 10 minutes. Remove pan from heat; discard cinnamon stick. Add 3 tablespoons maple syrup and cardamom.
• Bring water to a boil in a large saucepan; add oats and salt. Cook and stir for 5 minutes. Remove from heat, add cream mixture, 2 tablespoons maple syrup, and brown sugar; stir to combine. Cover and let stand for 2 minutes.
• Set oven rack 4 to 6 inches from the heat source and preheat the oven's broiler. Grease seven 6-ounce ramekins.
• Divide blueberries equally among the ramekins. Spoon oatmeal mixture on top. Sprinkle white sugar over oatmeal. Place filled ramekins on a rimmed baking sheet.
• Broil in the preheated oven until sugar is melted, 7 to 9 minutes.

CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
• Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
• Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
• Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
• Preheat oven to broil.
• In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
• Remove from heat and allow to cool. Refrigerate until custard is set again.

3-INGREDIENT EASY CREME BRULEE RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (160˚C).
• Scoop the ice cream in a microwave-safe bowl. Microwave the ice cream for 30 to 40 seconds or until completely melted. Allow to cool for 5 minutes.
• Add the egg yolk into the melted ice cream and whisk well.
• Pour the mixture into a ramekin. Place the ramekin in a pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekin.
• Bake for 40-50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours, and up to 3 days.
• Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top.
• Sprinkle a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don't have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don't over cook it. Allow the crème brûlée to sit for at least 5 minutes before serving.
• You can also make various flavor by using different ice cream flavors. If you are using flavored ice cream, use 1 egg instead of 1 yolk.
• Enjoy!

BLUEBERRIES AND CREAM

Steps:

• The day before serving, combine the cream and yogurt in a mixing bowl, and whisk until thick but not stiff. Scrape into a shallow serving bowl about 8 inches in diameter.
• Sprinkle with enough brown sugar to cover top of yogurt mixture. Cover with plastic wrap, and refrigerate for 12 to 24 hours.
• Remove yogurt mixture from refrigerator, and allow it to come to room temperature. Serve yogurt and berries in separate bowls, allowing guests to help themselves.

CRèME BRûLéE

Steps:

• Heat oven to 350°F. In 13x9-inch pan, place 4 (6-oz) ceramic ramekins. In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup granulated sugar and the vanilla until well mixed. Add egg yolks; beat with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
• Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
• Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
• Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 48 hours.
• Uncover ramekins; gently blot any liquid from tops of custards with paper towel. Sprinkle 2 teaspoons granulated sugar over each chilled custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. (To caramelize sugar in the broiler, see Broiler Directions below.) Serve immediately, or refrigerate up to 8 hours before serving.