Prep 15 mins
Cook 45 mins
Fresh berries add a lightness and texture to this lovely rich basic. Adapted from The New Basics Cookbook. New England, Mid Atlantic, Western, South regions.
- 1 pint blueberries, lightly rinsed and drained (or raspberries)
- 3 cups half-and-half
- 1⁄4 cup sugar
- 3 whole eggs
- 2 egg yolks
- 1 teaspoon vanilla
- confectioners' sugar, to dust
- Line the bottom of eight 1/2 cup ramekins(or custard cups) with the berries, and set them aside.
- Preheat oven to 300*F.
- Heat the half and half in a heavy saucepan over medium high heat, just to the boiling point.
- Whisk the sugar, whole eggs, and egg yoks together in a large bowl until the mixture is light and frothy.
- Now slowly whisk the hot half and half into the egg mixture; mix thoroughly, and strain the mixture back into the saucepan. Using a wooden spoon, stir the mix over low heat just until it coats the back of the spoon. Add vanilla.
- Divide the custard among the berry lined ramekins, and set them in a baking dish. Pour the hot water into the dish until it reaches 2/3 of the way up the sides of the ramekins. Place the dish in the oven and bake until a toothpick inserted in the center of one of the custards comes out clean, about 35 to 40 minutes.
- Remove the ramekins from the water bath and allow them to cool slightly. Then cover and refrigerate util they are chiled, about 2 hours.
- To serve, preheat the broiler. Sift a light layer of confectioners' sugar over the ramekins, and place them under the broiler just until the sugar caramelizes, 2-4 minutes. Serve immediately. Enjoy!
This was the first time I made creme brulee. It was really good.
Delicious dessert and fairly healthy besides -- what more can be asked for. I think these would be great using any berries, even frozen, for a different taste. We will be having these often. Thanks for sharing!