{"id":31559,"date":"2024-05-05T13:42:35","date_gmt":"2024-05-05T20:42:35","guid":{"rendered":"https:\/\/rosemaryandthegoat.com\/?p=31559"},"modified":"2024-05-05T13:42:35","modified_gmt":"2024-05-05T20:42:35","slug":"blackberry-creme-brulee-with-sugared-berries","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=31559","title":{"rendered":"Blackberry Creme Br\u00fbl\u00e9e with Sugared Berries"},"content":{"rendered":"

I need my MOJO back<\/strong><\/span><\/p>\n

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 Br\u00fbl\u00e9e. <\/p>\n

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.<\/p>\n

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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 br\u00fbl\u00e9e at home often.<\/p>\n

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 br\u00fbl\u00e9e so I decided to try that with one of my br\u00fbl\u00e9e 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.<\/p>\n

BLAST FROM THE PAST<\/strong><\/span>: Pork Chops with Cabbage and Thyme<\/a> 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.<\/p>\n

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Set 4-6 ramekins in a 9×13″ pan. Fill bottoms with about 1-1 1\/2 tablespoons blackberry preserves. <\/p>\n

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Cool cups to room temperature before wrapping and putting in refrigerator.<\/p>\n

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Top each cup with about a tablespoon of sugar and using a culinary torch brown the tops.<\/p>\n

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Garnish with some fresh blackberries that you have tossed with some granulated sugar.<\/p>\n

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Enjoy.<\/p>\n

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Blackberry Cr\u00e8me Br\u00fbl\u00e9e with Sugared Berries<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tC.<\/span>\n\t\t\t\t\t\t\t\t\t\theavy cream<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tpure vanilla extract<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/8<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tsalt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t5<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tegg yolks<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tgranulated sugar plus more for topping<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tBlackberry preserves<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tFresh blackberries for garnish<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tfew tablespoons of sugar for tossing blackberries<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
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    Instructions<\/h3>\n\t\t\t\t
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      Heat the oven to 325\u00b0. 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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
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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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
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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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
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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\u00b0. Cool on counter and then refrigerate for several hours and up to two days.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    5. \n\t\t\t\t\t\t\t\t\t\t
      When ready not serve, toss the fresh blackberries with the granulated sugar. Put about 1 tablespoon of granulated sugar on top of each br\u00fbl\u00e9e 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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
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      Enjoy!<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n

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