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Crème Brûlée

Vanilla Crème Brûlée with a Blackberry Compote Centre


Who doesn't love a Crème Brûlée? This one has a surprise centre.

  • Yields: 6 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 45 mins
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Blackberry compote
1 C (250 ml) blackberries, washed
4 Tbsp (60 ml) sugar
squeeze of lemon juice

Crème brûlée
2 C (500 ml) fresh cream
1 vanilla pod, split in half
6 egg yolks
100 g castor sugar, plus extra for topping

Blackberry Compote
Place the blackberries into a saucepan and add the sugar and lemon juice. Heat slowly to dissolve the sugar and then simmer for 15 minutes until the blackberries have softened and the sauce is syrupy. Remove from the heat and place in the refrigerator to cool.

Crème Brûlée
Preheat the oven to 140 °C.

Prepare 6 ramekins.

Pour the fresh cream into a saucepan, add the seeds from the vanilla pod and bring to a simmer. Once simmering, remove from the heat.

Meanwhile, place the egg yolks into a glass bowl and add the castor sugar. Beat together until pale and creamy.

Pour the hot cream over the egg mixture, continuously beating to prevent the eggs from curdling. Strain the mixture through a sieve and keep to one side.

Place 1 Tbsp (15 ml) blackberry compote in the centre of each ramekin and fill with the cream mixture. Place the ramekins into a bain-marie and place in the oven for 45 minutes or until just set but still wobbly in the centre.

Remove the ramekins from the bain-marie and keep to one side to cool to room temperature before chilling.

To serve
Dust the top of the crème brûlée with a thin layer of castor sugar and, using a blow torch, caramelise until golden.