Summer Fruit Crème Brulée

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by Lynne Vea, PCC Natural Markets Chef

NWCN.com

Posted on July 30, 2011 at 3:04 PM

(serves 6-8)

1/4 cup diced plums, nectarines or your favorite summer stone fruit
12-24 fresh summer berries such as raspberries, blueberries or blackberries
10 egg yolks
1/2 cup granulated sugar
2-1/2 cups heavy cream
1 teaspoon vanilla
1/3 cup super fine sugar (see note)
Extra berries for garnish

Preheat your oven to 300 degrees F.

Divide the plums between 6-8 oven-proof ramekins and place 2-3 berries in each as well.

With a wire whip, blend together the 1/2 cup sugar and egg yolks until they are well combined. Add the cream and vanilla and strain through a fine sieve into a bowl. Divide the mixture among the ramekins, filling them to within about 1/4 to 1/2 inch from the top. Place them in a casserole dish. Fill the casserole dish about halfway up the side of the ramekins with hot water. Cook for 50-60 minutes or until the custard is slightly firm in the center. Remove the ramekins from the water and chill for at least 2 hours and up to 2 days.

To serve:
Sprinkle each of the ramekins with about 2 teaspoons of the sugar and caramelize with a small torch or place under a preheated broiler until the sugar is golden and bubbly. If you’re using a broiler, I like to place the ramekins in a pan of ice water to keep the custard cool while broiling the sugar.

Garnish with extra fresh berries if desired.

Note on super fine sugar: The simplest way to make your own super fine sugar is to place granulated sugar into a blender and run on high speed for about 15-20 seconds .

 

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