Description
Delightful berry brulee brings French pastry magic to your dessert table with minimal ingredients. Rich caramelized sugar crowns a silky custard base, promising a luxurious end to any meal you’ll savor completely.
Ingredients
Scale
Main Ingredients:
- 12 ounces (340 grams) fresh raspberries
- 1/2 cup (120 milliliters) heavy cream, chilled
Sweeteners:
- 3 tablespoons (45 milliliters) plus 1 teaspoon (5 milliliters) granulated sugar, divided
Instructions
- Whip the heavy cream using an electric mixer fitted with a whisk attachment, gradually incorporating sugar until soft, billowy peaks develop.
- Gently fold mixed berries into the freshly whipped cream, distributing them evenly throughout the creamy mixture.
- Transfer the berry-cream blend into a heat-resistant serving dish, ensuring an even surface.
- Methodically sprinkle remaining sugar across the surface, creating a uniform layer for caramelization.
- Utilize a kitchen torch to systematically transform the sugar layer, moving carefully from one section to another until achieving a golden, crisp caramel coating.
- Allow the caramelized topping to cool and harden for approximately 3-5 minutes at room temperature.
- For an enhanced presentation, consider accompanying the berry brulee with a slice of pound cake or delicate angel food cake.
- Serve immediately to preserve the crisp caramel texture and maintain the cream’s fresh, airy consistency.
Notes
- Choose fresh, ripe berries for the most vibrant flavor and best texture in your brulee.
- Chill your mixing bowl and whisk attachment before whipping cream to help it reach soft peaks faster and more efficiently.
- Try different berry combinations like strawberries, raspberries, and blueberries for varied taste profiles.
- For a lighter version, substitute heavy cream with Greek yogurt or coconut cream to reduce calories and add a tangy twist.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Desserts, Snacks
- Method: Broiling
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 160
- Sugar: 12 g
- Sodium: 10 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 40 mg