Best Berries Brûlée Recipes

LEMON CRèME BRûLéE WITH FRESH BERRIES

Steps:

• Preheat oven to 325°F. Arrange eight 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Combine cream and lemon peel in heavy small saucepan and bring to simmer. Whisk sugar and yolks in large bowl until thick, about 3 minutes. Gradually whisk in hot cream mixture, then vanilla and salt. Let stand 10 minutes. Strain custard, then divide among cups. Pour enough hot water into baking pan to come halfway up sides of cups.
• Bake custards until just set in center, about 55 minutes. Remove custards from water bath; chill uncovered until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
• Preheat broiler. Place custard cups on baking sheet. Strain brown sugar through small sieve onto custards, dividing equally. Broil until sugar melts and browns, about 2 minutes. Chill until topping is hard and crisp, at least 1 hour and up to 2 hours.
• Combine raspberries and liqueur in bowl. Let stand at room temperature at least 15 minutes and up to 1 hour. Spoon berry mixture atop custards.

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.

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.

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.

BALSAMIC BERRIES BRULÉE

Steps:

• In a 9-inch pie plate, combine berries and sugar. Let stand 5 minutes. Stir in balsamic vinegar and mint. Season with pepper. Meanwhile, preheat broiler. In a small bowl, stir together sour cream and yogurt. Spoon evenly over berries. Sprinkle with brown sugar. Broil berries 4 to 6 inches from the heat for 1 to 2 minutes until sugar melts. 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 another 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.
• Note: You can substitute any berries for the blackberries. If you can't find fresh berries those mixed frozen berries will fill in nicely.
• Note: You can substitute cream cheese for the mascarpone.
• Note: You can substitute plain scones for the shortcakes.