Chocolate Crème Brulee with Blackberries Recipe | Reader's Digest

Chocolate Crème Brulee with Blackberries Recipe

This recipe, by Jennifer Flood, was featured at the Austin Chocolate Festival.

By James O. Fraioli from The Best Recipes From America's Food Festivals

Chocolate Crème Brulee with BlackberriesPhoto Credit: Austin Chocolate FestivalChocolate Crème Brulee with Blackberries

Ingredients

  • 4 oz. semi-sweet chocolate, coarsely chopped
  • 1 cup heavy cream
  • 1/2 cup milk
  • 4 large egg yolks
  • 1/4 cup granulated sugar
  • 1/2 pint fresh blackberries
  • Approx. 1/4 cup granulated sugar for topping


    How to make it 


  • 1

    Preheat oven to 350°F degrees. Place 4 ramekins in a large roasting pan and fill the pan with water so the water level reaches half way up the ramekins.

  • 2

    Melt the chocolate using a Bain Marie. Do this by placing the chocolate in a mixing bowl. Place the mixing bowl over a pot with water in it. The bottom of the mixing bowl should not touch the water. Bring water to a low simmer.

  • 3

    In a small sauce pan bring cream and milk to a boil.

  • 4

    Whisk the cream and milk with the melted chocolate until smooth. Set aside.

  • 5

    In a separate bowl whisk together egg yolks and sugar until blended, not foamy. Gradually whisk in chocolate mixture until blended.

  • 6

    Strain mixture through a fine mesh sieve into a container that pours easily such as a large glass measuring cup.

  • 7

    Pour equal amounts of the mixture into the ramekins in the roasting pan, fill about 3/4 of the way.

    [step-item number="8" image_url="" title="" ] Carefully transfer the roasting pan into the oven and bake for 30 to 35 minutes, until the center is set. You can check for doneness by jiggling the pan.

  • 9

    Cool at room temperature and then refrigerate for at least an hour.

  • 10

    To serve: Remove cooled crème brulees from refrigerator. Scoop out a little of the crème brulee in each dish to make room for blackberries. Nestle two or three blackberries into each dish. Cover the surface of the crème brulee in sugar. Using a plumber’s torch, heat the sugar until it hardens by slowly moving the flame about 1/4 of an inch above the surface of the crème brulee. The sugar should be a dark brown to black in color. Make sure to not miss the edges and corners and the blackberries. Serve immediately after torching.

Also, see Fraioli’s picks for 10 Best Food Festival Recipes From Around America.