I’ve been naughty. I
haven’t posted in over a week, and I am terribly sorry. I broke one of the cardinal rules of food
blogging – consistent posts. I have been
stressed by this because, well, I get stressed.
I did have something important going on though...
We have been in Charleston, SC for our first wedding anniversary. If you have ever been to “Chucktown” or know
anything about it, you know that the Holy City has absolutely amazing food everywhere you turn. (If you ever need recommendations, let me know!) Sooo, even though I was a slacker when it
came to writing posts, I was hard at work doing research for future posts! (A.k.a eating a lot of food and drinking a
lot of wine.)
But have no fear, I’m back… a few pounds heavier, but with plenty
of great memories and food inspirations!
So on to the food... Crème brûlée is one of my favorite desserts and I'm always trying out new flavor combinations, like these blueberry lemon cuties. Crème brûlée is a dish some people are intimidated to make, but this recipe is really simple and impressive to entertain with. You can make these a day ahead and flame the sugar on top in front of your family and friends for some extra ooohs and aaahs!
Makes 3 crème brûlées
Ingredients
½ cup blueberries (fresh or frozen)
3 egg yolks
4 tablespoons granulated sugar
¼ cup fat free sour cream
¾ cup heavy cream
1 ½ teaspoons lemon zest
3 tablespoons brandy
Sugar topping (refined sugar or raw/turbinado sugar) – about
1/3 cup total
Preheat oven to 275 degrees Fahrenheit.
Place 3 standard size ramekins in a baking dish. Add a small handful of blueberries to the
bottom of each ramekin, reserving some for topping if desired.
In a medium bowl, whisk the egg yolks until pale yellow in
color. Add the granulated sugar and whisk to
dissolve. Add the sour cream, heavy
cream, lemon zest and brandy and whisk to combine.
Pour equal portions of the cream mixture into each ramekin.
Pour warm water into the baking dish until it covers the bottom half of the ramekins, making certain not to
get any water into the ramekins.
Bake for about 40 minutes, or until the centers are just set
and jiggle slightly.
Remove the ramekins from the water bath, and set aside to
cool for about 30 minutes, then refrigerate for at least 6 – 7 hours until
completely cooled.
To serve, top each ramekin with some of the refined or raw
sugar, and brown with a kitchen torch or broil just until the sugar
is browned and caramelized on top (brûlée = burnt).
These look gorgeous! Such a nice change from plain creme brulee! I can't wait to try these on my friends the next dinner party I have, thank you
ReplyDeleteYUM! I love creme brule, but I don't think I've ever had it with fruit baked in...that looks really yummy! :)
ReplyDeleteThanks Sara! Definitely try it with some seasonal fruit, I don't think you'll be disappointed :)
DeleteI would love this! And the tool! Thank you for linking up with Foodie Friends Friday!
ReplyDeleteThe tool is the best part :)
DeleteG'day Looks GREAT, TRUE!
ReplyDeleteI tried to follow you site on Twitter and Facebook, don't know if it was a redirected page or not, but didn't look cooking related, but blog tutorial related too!
Cheers! Joanne
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