Summer Berry Brulee Recipes

SUMMER BERRY BRûLéE

Steps:

• Place the berries in the bottom of a 2-quart (broiler safe) baking dish or 6-8 individual ramekins. Beat the cream cheese, lemon curd, and sour cream in a mixing bowl until smooth. Spoon the cream mixture over the berries. Sprinkle with brown sugar.
• OVEN DIRECTIONS: Preheat the oven to broil and arrange a rack about 6 inches from the top of the oven. Place the dish in the oven and broil until the topping is bubbly and caramelized. Spoon into small bowls and serve warm.
• KITCHEN TORCH DIRECTIONS: Set the dishes on a heat resistant surface and then use a kitchen torch to caramelize the sugar. A good technique is to go over the top of the dish until most of the sugar has melted, then let that cool while you repeat with the other dishes. Then finish each dish with a second torching. Don't be afraid of slightly burning the tops, make sure you get the sugar good and bubbling. Spoon into small bowls and serve warm. Enjoy!

SUMMER FRUIT BRULEE

Steps:

• First, pick over the fruit and place it in a large saucepan or flameproof casserole. Sprinkle it with the caster sugar and then put the pan over a gentle heat for 3-5 minutes, only until the sugar melts and the juices begin to run. Do not over-stir or the fruit will break down to a mush. Now place the fruit in the serving dish and allow it to get quite cold. After that whip the cream till thick and then fold it in to the yoghurt and spread this mixture all over the fruit, taking it right up to the edges of the dish to seal the fruit underneath. Cover with clingfilm and chill in the refrigerator for at least 2 hours. About 2 hours before you want to serve it, spread the surface thickly and evenly with the demerara sugar then spray the surface very lightly with water (this helps melt the sugar, speeding up the caramelising process). Use a blow torch to caramelise the sugar on top. To do this hold the ignited blow torch over the sugar aiming the tip of the flame at the sugar - the sugar will immediately begin to bubble and melt. You will soon see the sugar turn to a golden-brown caramel. As soon as the sugar has reached a dark golden-brown colour, move the blow torch and continue to caramelise the sugar all over the top. It will take about 10 minutes to caramelise all the sugar. Now leave to cool and pop it back in the refrigerator where the sugar will form a crusty surface - wonderful! Watch how to make more brulee recipes in our Cookery School Video on this page.

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.

SUMMER BERRY BRULéE

Steps:

• Cook the rice according to pack instructions. Drain and cool. Divide the fruit between 6 x 150ml ramekin dishes, drizzle the cassis over and set to one side.
• Scrape the seeds from the vanilla pod and put in a pan with the cream and the empty pod. Bring to the boil, then remove from the heat and leave for 5 mins. Remove and discard the vanilla pod. Mix the egg yolks and sugar in a large bowl.
• Stir the cream into the egg. Return to the pan and cook over a low heat, stirring constantly, until it thickens.
• Stir the cooked rice into the custard mixture. Ladle into the ramekins and leave in the fridge for 6 hrs.
• Sprinkle sugar over the tops and caramelise with a blow torch or under a very hot grill until it turns dark brown. Let it cool and harden before serving.

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!

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.

MASCARPONE BRULEE WITH FRESH BERRIES

Steps:

• Mix strawberries, blackberries, 1/3 cup sugar, and orange juice together in a bowl. Cover the bowl with plastic wrap and refrigerate, 2 hours to overnight.
• Stir mascarpone cheese, lemon zest, 1/2 teaspoon sugar, and vanilla extract together in a bowl.
• Spread mascarpone mixture over the top of each shortcake half; sprinkle about 1 teaspoon sugar over the top to cover. Caramelize the sugar using a kitchen torch, 20 to 30 seconds per shortcake. Place each shortcake in a shallow bowl and surround with berries and accumulated juices.

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.

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.

SUMMER BERRY BUCKLE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Grease a 9-inch (23 cm) cake pan with butter.
• In a medium bowl, mix the butter, sugar, and brown sugar until fluffy.
• Add the eggs one at a time, then add the vanilla. Whisk until combined.
• Fold in the flour, salt, cinnamon, and baking powder until combined.
• Fold in the berries.
• Transfer to a baking pan.
• Bake for 40 minutes, or until golden brown.
• Cool for 30 minutes before serving.
• Slice and sprinkle with powdered sugar.
• Enjoy!