Blackberry Creme Brulee with fresh berries is a fresh seasonal version of everyone's favorite classic, creamy dessert made even easier with a sous vide machine.
Course Dessert
Cuisine American, French
Prep Time 20 minutesminutes
Cook Time 1 hourhour
resting time 5 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 10servings
Calories 400kcal
Author Tristin Rieken
Ingredients
3cupsheavy whipping creamat room temperature
10largeegg yolksat room temperature
1 ¼cupsgranulated sugar
½teaspoonsea salt
½ cupblackberriesor other berries, rished and dried
Clean and dry (10) 4 ounce jars with lids. Place inside a large shallow dish that will also fit a sous vide machine.
In a large mixing bowl combine egg yolks, 1 cup sugar, salt and ¼ cup blackberries. Whisk until smooth.
10 large egg yolks, 1 ¼ cups granulated sugar, ½ teaspoon sea salt, ½ cup blackberries
Add cream and whisk until combined. Divide remaining ¼ cup berries amongst jars and pour egg mixture over berries leaving ½" of room. Let sit for at least 30 minutes to allow air bubbles to rise. Skim bubbles off surface and seal jars fingertip tight, or just until you can start to feel some resistance being careful not to over tighten.
3 cups heavy whipping cream
Place sous vide machine in shallow dish along with custards and fill with water. Plug machine in and set to desired temperature, from 176 degrees Fahrenheit for soft custard to 185 degrees Fahrenheit for firm custard. Preheat machine and cook as instructed.
Once cooked, remove from water bath, dry and refrigerate until ready to serve, at least 1 hour up to 3 days.
When ready to serve, open lids and dab excess moisture off the surface. Sprinkle on an even layer of sugar and using a blowtorch caramelize the sugar until a crust forms. Repeat with all custards. Let rest 5 minutes before serving.
Video
Notes
No blowtorch? Pop creme brulee under the broiler just until sugar caramelizes.