In honor of blackberry season, Glendorn Executive Chef David Haick shares some of the favorite recipes that he makes at The Lodge using their freshly farmed blackberries. In this Blackberry Crème Brûlée he turns juicy berries into a deliciously, awe-inspiring recipe. Abundant blackberries on the property ripen in August, and the combination of foraging and fine dining is one of many reasons to go and experience the place for your yourself.
What is Crème Brûlée?
Crème brûlée is a decadent French dessert featuring a silky smooth custard base topped with a layer of hardened, caramelized sugar. The contrast between the cool, creamy custard and the crisp, sweet crackly top is what makes this dessert so irresistible. Traditionally using vanilla, crème brûlée can also be use other flavors like lemon, chocolate, or in our case, blueberries. It’s often served slightly chilled, allowing the heat from the caramelization to gently warm the top of the custard while keeping the center cool.
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Glendorn Blackberry Crème Brûlée
- Yield: 6 Ramekins 1x
Description
Impress your guests and even yourself with this dessert!
Ingredients
- 4 egg yolks
- 2 whole eggs
- 3 oz brown sugar
- 1.75 cups heavy cream
- 1/3 tsp kosher salt
- ¾ tsp vanilla extract
- 1 pt blackberries, washed
- Turbinado sugar
Instructions
- Mix yolks, whole eggs, and brown sugar; do not whip.
- Scald cream and add into egg mixture slowly to temper.
- Add salt and vanilla.
- Place blackberries into ramekins, and ladle mixture into dishes, dividing equally.
- Bake in a water bath at 350 degrees for 25 minutes or until custard sets.
- Cool at room temperature in water bath and chill overnight.
- Place a generous amount of turbinado sugar on top and torch to caramelize.
Recipe by Executive Chef David Haick, The Lodge at Glendorn
Photography by Jeff Swensen
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