Warm Berry Brûlée Recipe

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Ingredients:

Serving

1 1/2 cups mixed red berries (large strawberries should be quartered)
8 egg yolks (medium-size eggs)
1/3 cup superfine sugar
1 tsp vanilla extract
1 cup creme fraiche
1 cup heavy cream
1/4 cup superfine sugar , to finish
fresh berries , dusted with
powdered sugar

Directions:

Arrange six 6 ounce ovenproof ramekins in a roasting pan; divide the berries between them.
Use a fork to mix the egg yolks, sugar, vanilla extract, and creme fraiche together in a bowl.
Pour the heavy cream into a saucepan and bring almost to a boil; gradually stir it into the yolk mixture.
Strain the mixture into the ramekins; mix the fruits in the cream with a fork.
Pour warm water into the roasting pan to come halfway up the side of the dishes; bake in a preheated 350° oven for 25-30 minutes, until the custards are set with a slight softness in the center.
Lift the dishes out of the water and leave at room temperature to cool for about 1 hour.
Sprinkle the tops with the sugar and caramelize with a blowtorch; serve within 30 minutes, garnish with sugar-dusted berries.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	360.54 Kcal (1510 kJ)
Calories from fat	220.55 Kcal
		% Daily Value*
Total Fat	24.51g	38%
Cholesterol	257.47mg	86%
Sodium	118.38mg	5%
Potassium	113.56mg	2%
Total Carbs	26.74g	9%
Sugars	21.21g	85%
Protein	10.2g	20%
Vitamin C	0.2mg	0%
Iron	1.8mg	10%
Calcium	78.1mg	8%

Amount Per 100 g
Calories	179.24 Kcal (750 kJ)
Calories from fat	109.64 Kcal
		% Daily Value*
Total Fat	12.18g	38%
Cholesterol	128mg	86%
Sodium	58.85mg	5%
Potassium	56.46mg	2%
Total Carbs	13.29g	9%
Sugars	10.55g	85%
Protein	5.07g	20%
Vitamin C	0.1mg	0%
Iron	0.9mg	10%
Calcium	38.8mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

9.3

Points
10

PointsPlus

Good Points

saturated fat free,
low sodium

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