Real Recipes From Real Home Cooks ®

creme brulee w/berries (sallye)

(1 rating)
Recipe by
sallye bates
Austin, TX

This was a favorite dish my daughter served at catering events. It is very tasty and makes an elegant presentation. I have tried to simplify it a bit, but you can "gussy" it up with mint sprigs, coconut sprinkles or other garnishments as your desire. Note: The prep time includes the time required to chill in the refrigerator. Enjoy

(1 rating)
yield 6 serving(s)
prep time 3 Hr
cook time 35 Min
method Stove Top

Ingredients For creme brulee w/berries (sallye)

  • 6
    extra large egg yolks
  • 1-1/4 c
    granulated sugar
  • 3 c
    heavy cream
  • 1-1/2 tsp
    real mexican vanilla
  • 1 c
    fresh raspberries ***
  • 6 to 8
    frozen pastry shells (preformed)
  • 1 c
    fresh raspberries***
  • 1/2 c
    granulated sugar
  • 2 Tbsp
    dry white wine
  • 1/4 c

How To Make creme brulee w/berries (sallye)

  • 1
    Bake pastry shells at 350ºF until light toasty brown and set aside. (about 5 minutes)
  • 2
    Lightly whisk egg yolks. Place eggs and 1/2 cup of sugar in the top half of a double boiler over very hot water over medium heat
  • 3
    Vigorously whisk until lemon colored and the consistency of mousse. Remove from heat and set aside.
  • 4
    Place cream, remainder of sugar and vanilla in a heavy saucepan over medium heat. Bring to a boil, then immediately remove from heat. Slowly pour into egg yolks mixture, whisking rapidly as you pour.
  • 5
    Return double boiler back to medium heat. Cook, stirring constantly until mixture is quite thick (about 10 minutes)
  • 6
    Remove top half of double boiler and place in a bowl of ice. Stir occasionally while mixture cools until it reaches the consistency of a very thick custard.
  • 7
    Spread a single layer of fresh raspberries over the bottom of baked puff pastry shells. Spoon cooled crème over raspberries to the top of the shells.
  • 8
    Place in refrigerator for at least 3 hours up to 8 hours.
  • 9
    When chilled, sprinkle 2 tablespoon sugar over each filled shell. OPTIONS: If you have a hand held kitchen butane torch, you can use it to caramelize the sugar. If you don't have a torch, place shells on a baking sheet lined with parchment paper about 6 inches away from broiler flame for about 3 minutes or until sugar caramelized. DO NOT OVERCOOK OR CREME WILL MELT.
  • 10
    immediately remove from heat. Pour raspberry sauce over the bottom of 6 dessert plates. Place a crème brulee in the center of each and serve immediately.
  • 11
  • 12
    Cook over medium heat sugar, water, and white wine in a heavy small pan or skillet until sugar is completely dissolved and you have a smooth syrup. Remove from heat and allow to cool
  • 13
    Place raspberries in food processor or blender and puree until very smooth. Strain through a fine sieve to remove all the seeds.
  • 14
    Whisk the simple syrup and raspberry puree together until well blended.
  • 15
    ***You can substitute blueberries, sliced strawberries, blackberries, or your choice of other kinds.

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