SUMMER BERRY BRûLéE
Recipe adapted from and with thanks to Cook's Country (via my friend Connie)
Provided by Mary Younkin
Number Of Ingredients 5
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!
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!
PATE BRISEE FOR SUMMER BERRY PIES
If making Fourth of July Summer Berry Pies, make two batches of pate brisee. (Do not double recipe.)
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Time 1h
Yield Makes 1 large disk or 2 small disks (enough for three 5-inch pies or one 9-inch pie)
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 5 seconds.
- Drizzle water evenly over mixture. Pulse until mixture just begins to hold together, about 10 seconds. (Dough should not be wet or sticky.) Press dough into 1 large disk (for mini pies) or 2 small disks (for large pie), and wrap in plastic wrap. Refrigerate until firm, about 1 hour or overnight.
SUMMER BERRY BRULéE
Rich and creamy, deliciously naughty berry brulée
Provided by Lesley Waters
Categories Buffet, Dessert, Dinner, Lunch, Treat
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 669 calories, Fat 56 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.08 milligram of sodium
SUMMER BERRY BRULEE
A delicious high fibre dessert which can be whipped up quickly and easily to satisfy a summer sweet craving. I "snafu'ed" this recipe from the Summer 2002 issue of Homemaker's Digest (www.homemakers.com)I fell in love with the picture, prepared it for a dinner party and boy oh boy, is it ever a refreshing dessert. Per Serving: 292 cal, 16g fat, 38g carb, 3g protein, 5g fibre, 27mg sodium. Excellent source vitamin C. Good source vitamin A. Fast and easy (30 minutes or less prep and cooking time). Diabetics be aware of the naturally occurring sugars in the fruit - so take a less than normal serving size.
Provided by TOOLBELT DIVA
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 232.8, Fat 14.9, SaturatedFat 9.1, Cholesterol 48.1, Sodium 34, Carbohydrate 24.8, Fiber 0.4, Sugar 23.6, Protein 1.4
BERRY BRûLéE
Get ready for one of the easiest dessert you'll ever make! Juicy berries, smooth whipped cream, and a crunchy caramelized sugar topping.
Provided by Allison - Celebrating Sweets
Categories Dessert
Time 18m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 182 kcal, Carbohydrate 20 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 41 mg, Sodium 12 mg, Fiber 6 g, Sugar 13 g, UnsaturatedFat 4 g, ServingSize 1 serving
MASCARPONE BRULEE WITH FRESH BERRIES
Since the weather is warming up two things come to mind: what am I going to make with all those sweet berries and how can I avoid turning on my oven? This dessert is so fast and easy and looks cooked because we brulee sugar on top of the mascarpone. I'm not a big dessert person but this is my idea of the perfect finish to that early summer dinner.
Provided by Chef John
Categories Desserts
Time 2h15m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 485.9 calories, Carbohydrate 48.7 g, Cholesterol 71 mg, Fat 31.1 g, Fiber 4.1 g, Protein 7.2 g, SaturatedFat 15.2 g, Sodium 195.9 mg, Sugar 28.3 g
SCOTTISH BERRY BRULEE
Make and share this Scottish Berry Brulee recipe from Food.com.
Provided by lindseylcw
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
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.
BERRIES BRûLéE
Provided by Regina Schrambling
Categories dinner, dessert
Time 5m
Yield 6 servings
Number Of Ingredients 3
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.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 15 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 9 grams, Sodium 43 milligrams, Sugar 29 grams
PATE BRISEE FOR SUMMER BERRY COBBLER
Use this for any 9-inch, double-crust pie, or for our Summer Berry Cobbler.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes enough for 1 cobbler
Number Of Ingredients 5
Steps:
- Place flour, salt, and sugar, in a food processor and process for a few seconds to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds.
- Add ice water in a slow steady stream through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds.
- Turn dough out onto a piece of plastic wrap. Press into a flattened circle and wrap it in the plastic; refrigerate for at least 1 hour.
SUMMER BERRY BUCKLE RECIPE BY TASTY
Here's what you need: butter, sugar, brown sugar, eggs, vanilla, flour, salt, cinnamon, baking powder, mixed berries, powdered sugar
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 230 calories, Carbohydrate 28 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, Sugar 14 grams
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