O
opentrackerSteve
Guest
Each Mother's day, I prepare a fresh berry creme brulee for all who attend it at our home. Both sides of my family attend and that means 20-ish ramekins are to be filled. I bake them the night before and then carmelize the tops, add more fruit and dust with powdered sugar before serving on Sunday.
here is the recipe for serving 20.
16 egg yolks
5 cups of mixed berries (strawberries, raspberries, blackberries and blueberries) - dice up large ones to smaller than a 1/4 marble)
1 cup superfine sugar
2 teaspoons vanilla extract
2 cups creme fraiche
2 cups heavy whipping cream
1/2 cup powdered sugar
divide 3-1/2 cups of the berries and place them on the bottom of the 20 ramekins
use a fork to mix together egg yolks, sugar, vanilla, creme fraiche in a bowl. pour heavy whipping cream into a saucepan and bring it almost to a boil. gradually stir it into the yolk mixture.
pour mixture into the ramekins. mix fruits in the cream with a fork. pour warm water into a roasting pan (for this quantity, you may need to do this twice unless you've got a GIGANTIC oven) to come halfway up the side of the dishes, then bake at 350 deg F for 25 to 30 minutes until custards are set with a slight softness at the center.
Lift the dishes out of the water and leave at room temperature to cool for an hour. cover with saran wrap and store in fridge overnight.
sprinkle tops with sugar and carmelize with a butane blow torch, top witih additional fruit and dust with powdered sugar.
here is the recipe for serving 20.
16 egg yolks
5 cups of mixed berries (strawberries, raspberries, blackberries and blueberries) - dice up large ones to smaller than a 1/4 marble)
1 cup superfine sugar
2 teaspoons vanilla extract
2 cups creme fraiche
2 cups heavy whipping cream
1/2 cup powdered sugar
divide 3-1/2 cups of the berries and place them on the bottom of the 20 ramekins
use a fork to mix together egg yolks, sugar, vanilla, creme fraiche in a bowl. pour heavy whipping cream into a saucepan and bring it almost to a boil. gradually stir it into the yolk mixture.
pour mixture into the ramekins. mix fruits in the cream with a fork. pour warm water into a roasting pan (for this quantity, you may need to do this twice unless you've got a GIGANTIC oven) to come halfway up the side of the dishes, then bake at 350 deg F for 25 to 30 minutes until custards are set with a slight softness at the center.
Lift the dishes out of the water and leave at room temperature to cool for an hour. cover with saran wrap and store in fridge overnight.
sprinkle tops with sugar and carmelize with a butane blow torch, top witih additional fruit and dust with powdered sugar.