Blackberry Creme Caramel…

Caramel is my favorite dessert flavor, hands down. Creme brulee is my favorite dessert. Flip it over and you’ve got creme caramel. Mix in some fresh blackberries, and you’ve just made me very happy.

We picked blackberries a little while ago on the side of the road.  You have to love the Northwest because you can get berries anywhere. Since they’re wild, I thought they’d go bad really quickly because of wild mold spores, so we made a quick dessert that night. First thing’s first…make the caramel bottom.

Caramel can be tricky so once it’s bubbly, stay by the stove. It turns brown very fast, and then burns right after. Once it’s brown, like above, remove from the heat immediately and pour in the ramekins you’ll use for the desserts. I did this ahead of time and let them just sit all day until I was ready to make the custard.

Bu putting the blackberries whole into the custard before baking, the custard looks plain from the outside. But as we’ve always heard, you can never judge a book by it’s cover…

Surprise! Juicy goodness awaits inside. Custard is fast and makes a great dessert. And, for this recipe, you don’t need to have cream on hand. I made it all with whole milk, something that’s almost always in the fridge.

Blackberry Creme Caramel

Caramel:
1/2 cup sugar
2 T water

Combine in saucepan over medium heat and cook until sugar has melted and turned brown. This can take 10-30 minutes, depending on how hot your stove is. If it foams up too much, remove from the heat so you can see the bottom of the pan for coloring. Once desired color is reached, remove and pour into ramekins quickly, before it hardens. It should coat the bottom of the ramekin about 1/8 inch. Double the recipe if you want more caramel on top of your custard.  Let it cool completely into a hard candy.

Custard:
2 cups milk, whole (can use 1/2 and 1.2 for a thicker consistency if you’d like)
8 ounces eggs (4 large eggs)
1/2 cup sugar
1 t vanilla extract
1/4 t kosher or sea salt
6-8 blackberries per ramekin

6 ramekins, standard size (4 oz)

Preheat oven to 325 F. Place ramekins in large roasting pan and fill with water so that the water comes up 3/4 of the way up the ramekin sides. Remove ramekins and place pan in oven while it preheats. You want the water very hot once the ramekins enter it.

Combine custard ingredients in a bowl and whisk to combine. Fill the ramekins equally (about 3 oz) and add the blackberries. Remember that the liquid level will rise once the berries are added. Place ramekins in water and bake 35-45 minutes, until the custards are almost set. This will be seen shaking the pan. The middle of the custard should barely move. If it’s jiggling like jello, it’d not finished yet.

Remove and cool on a rack, then refrigerated until ready to serve, at least a few hours. To serve, use a thin knife to follow the edges around the ramekin to loosen the sides. Top the ramekin with a plate, and turn both over to invert the custard top side down. Slowly remove the ramekin and make sure to get all the caramel sauce stuck in the ramekin.

*Next up…Roasted Peppers…*

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