I need my MOJO back
I’m out of my groove or lost my mojo or something has to explain why I messed up so many desserts a few weeks ago (all in one day and this was in my new kitchen). First, I tried to make three key lime pies for the brewery. I don’t know where my brain was that morning but I used the recipe amounts for the condensed milk from our macaroon recipe instead of pie. Then for our Fluff cake I added the pudding into the cake instead of the frosting so those desserts got remade and I did turn the corner on the Ding Dong cake and the Blackberry Creme Brûlée.
I haven’t baked in a few weeks so maybe that a good enough excuse or I didn’t go to sleep until 1:30 the night before, or we had been moving into new house and unpacking a kazillion boxes.
I’ve read that any menu that still has molten lava cake is a stagnant menu but when it comes to creme brulee (which is always on menus) I don’t think anyone will ever get tired of it. Personally I love lava cake and make it and creme brûlée at home often.
While taking a break from unboxing in new home I watched a lot of cooking shows and came across one that put some preserves on the bottom of their creme brûlée so I decided to try that with one of my brûlée recipes and love the results. I used some fresh blackberries as a garnish. I my try some sour cherry preserves the next time. The little surprise of the preserves at the bottom of the dish was wonderful.
BLAST FROM THE PAST: Pork Chops with Cabbage and Thyme is a recipe I posted back in 2011 and is has about 17,000 views as of today. I love anything with pork and cabbage and thyme is one of my favorite herbs.
Set 4-6 ramekins in a 9×13″ pan. Fill bottoms with about 1-1 1/2 tablespoons blackberry preserves.
Cool cups to room temperature before wrapping and putting in refrigerator.
Top each cup with about a tablespoon of sugar and using a culinary torch brown the tops.
Garnish with some fresh blackberries that you have tossed with some granulated sugar.
Enjoy.
Blackberry Crème Brûlée with Sugared Berries
Ingredients
- 2 C. heavy cream
- 1 tsp. pure vanilla extract
- 1/8 tsp. salt
- 5 egg yolks
- 1/2 c. granulated sugar plus more for topping
- Blackberry preserves
- Fresh blackberries for garnish
- few tablespoons of sugar for tossing blackberries
Instructions
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Heat the oven to 325°. In a saucepan, combine the cream, vanilla extract and salt. Cook over low heat just until hot and you start to see little bubbles around the edge. Turn off heat.
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In a bowl, beat, with a whisk, the egg yolks and 1/2 c. sugar until light in color. Use a ladle and pour very slowly abut 1/4 of the egg mixture into the cream, whisking as you pour. Pour this mixture back into the pan and whisk a few times. Pour this mixture through a sieve to catch any of the egg that might have cooked.
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In each of your four ramekins put about a heaping tablespoon of the blackberry preserves and smooth out to fill bottom of the ramekin. Pour strained mixture into four 6 ounce ramekins and place the ramekins in a 9x13" pan. Fill the pan with boiling water halfway up the sides of the ramekins.
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Bake for 30-40 minutes or until center is barely set. If you have a thermometer the exact temperature would be 176°. Cool on counter and then refrigerate for several hours and up to two days.
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When ready not serve, toss the fresh blackberries with the granulated sugar. Put about 1 tablespoon of granulated sugar on top of each brûlée cup and swish around to completely cover top. Use a culinary torch and brown the top of each ramekin each sugar melts and turns berown/black, about 3-4 minutes. Top with sugared blackberries.
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Enjoy!
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