Very often creme brulee is mistakenly associated exclusively with ice cream. However, for those lucky ones who have tried this cream dessert in the original, the taste remains unforgettable and desirable. His houses can be cooked by baking or not baking (as in this recipe) in the oven, but flaming remains a must caramel crust, so forms for dessert need to be selected fireproof. Share with friends: 
Time: 30 minutes plus solidification time Difficulty: easy Servings: 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. fresh raspberries
- 1 tbsp. fresh blueberries
- 3 tbsp. fat cream
- 1 vanilla pod or 1 tbsp. l vanilla paste
- 1 tsp finely grated lemon peel
- 10 large egg yolks
- 1/2 tbsp. sugar, optional sugar for caramelization
- 1.5 tbsp. l lemon juice
Recipes with similar ingredients: eggs, cream, vanilla pod, lemon juice, raspberries, blueberries
Recipe preparation:
- Arrange raspberries and blueberries in 8 shallow refractory molds (100 g each) – forms will not be put in the oven, however they must withstand the fire of the cooking burner for Creme brulee.
- Heat the cream over low heat with vanilla seeds (can be used with grains and the pod itself) and lemon zest. If you use vanilla paste, then you first need it mix well with cream and then heat. Warm cream about 5 minutes, making sure that they do not run away.
- Pour water into another pan (2.5 cm in height) and bring to a slight boil. In a metal bowl, beat the egg yolks, sugar and lemon juice. Mark a bowl over a pot of boiling water and continue to beat the egg mixture until will double in volume and will not get light creamy shade, 3-4 minutes is enough. Remove the bowl from the water bath.
- Whipping, slowly pour the heated cream into an egg bowl mixture, and then again all together return to the pan in which were cream. Leave over medium heat, stirring with a wooden spoon or with a silicone spatula until the cream begins to thicken – about 4 minutes.
- Pass the custard through a sieve, and then fill it with berries, mixing them lightly to completely cover with cream. Cool custard for 15 minutes, then put in the cold without covering, at least 4 hours.
- Before serving, sprinkle each tin with a thin layer of cream Sahara. Gently light the cooking burner and caramelize sugar, moving the burner over the tins at a distance of 2.5-5 cm. Sprinkle with a thin layer of sugar and go through the burner again, repeat twice or as many times as necessary to reach desired layer of caramel. Serve the finished creme brulee immediately to table. You may be interested in another souffle recipe with caramelized crust – Clafouti with cherries.
