Creme Brulee with Cardamom Roasted Blackberries is a delicious dessert recipe. Classic creme brulee is topped with a sauce made from roasted blackberries, vanilla bean & cardamom.
If there were one dessert recipe I had to choose for a dinner party, creme brulee would be it.
- It seems that everyone loves creme brulee. That crackly sugar layer that coats the top is so fun to crack into.
- It can be made up to four days ahead of time. At the last minute, just sprinkle the sugar on top and caramelize it.
- It can be customized in so many different ways. Make a classic vanilla bean creme brulee, or make chocolate creme brulee, or top it off with some cardamom roasted blackberries like I did with this version.
You do need to plan ahead for making creme brulee. It bakes for about an hour, and then it needs at least 30 minutes of chill time in the fridge.
How Do You Make Creme Brulee?
The ingredients for creme brulee are simple. Heavy cream, eggs, sugar and vanilla bean are all you need. For the best price, purchase your vanilla beans on Amazon, or look for them in the bulk section of your grocery store.
Making creme brulee is a bit like making a custard and it’s necessary to bake them in a water bath so that they do not crack while they’re baking. To do this, bake the creme brulee in a baking pan that’s filled with warm water that reaches two-thirds the height of your ramekins. Bake until centers of custards are just barely set, 30 to 35 minutes.
I’m pretty obsessed with the cardamom roasted blackberries that I topped this creme brulee with. Roasting blackberries in the oven gives them such a delicious, concentrated flavor. I tossed them with some sugar, cardamom and the other half of the vanilla bean that I used for the creme brulee to add even more depth to their flavor.
How Do You Make Roasted Berries?
To make roasted berries simply toss them with sugar and any other flavorings that you might like. Spread them in a single layer on a baking sheet and roast in a 450-degree oven for 20 minutes, tossing halfway through.
You can also use fresh blackberries in this recipe, but since blackberry season here in the Pacific NW has passed, I used frozen Oregon blackberries.
Did you know that more than 90% of the US grown, frozen blackberries you find in the grocery store are from Oregon? We’ve got the perfect combination of clean air, fertile soils, warm days and cool nights that produces the perfect berries (and perfect wine in my opinion).
How Do You Caramelize the Top of Creme Brulee?
The best way to caramelize the top of creme brulee is with a chef’s torch. First, wipe any condensation from the top of your cooled creme brulee and then sprinkle with sugar. Light your torch and working in sections brown the top of your creme brulee rotating frequently until the sugar is evenly browned and has formed a hard shell.
Can You Make Creme Brulee Without a Torch?
You can also caramelize creme brulee using your broiler. Move the top rack in your oven up as high as it will go. Place the ramekins in the oven on the top rack, and turn on the broiler. Broil for 5 to 10 minutes, rotating them frequently so that they broil evenly. Take them out when the sugar has browned.
Can You Make Creme Brulee Ahead of Time?
Yes! One of my favorite parts about creme brulee is that it can be made up to four days ahead of time. Store them in the refrigerator and at the last minute, just sprinkle the sugar on top and caramelize it.
If you loved this Creme Brulee with Cardamom Roasted Blackberries I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
More dessert recipes:
- 10-Minute Blackberry Galette
- Custard Tart with Blackberries
- Blondies with Cinnamon Cream Cheese Frosting
- Strawberry Rhubarb Skillet Cobbler with Cardamom
- Butterscotch Bourbon Budino with Salted Caramel
- Blackberry Fool
Creme Brulee with Cardamom Roasted Blackberries
Cardamom Roasted Blackberries:
- 2 cups frozen Oregon Blackberries
- 2 Tablespoons sugar
- 1/2 teaspoon cardamom
- ½ vanilla bean (split and seeds removed)
- 2 cups heavy cream chilled
- 1/3 cup granulated sugar
- Pinch table salt
- 1/2 vanilla bean (split and seeds removed)
- 6 large egg yolks
- 2 Tablespoons sugar (for topping)
Cardamom Roasted Blackberries:
- Preheat the oven to 450 degrees F.
- Place the blackberries on a sheet pan and toss with the sugar, cardamom and vanilla bean seeds. Roast in the oven for 20 minutes, tossing halfway through. Cool to room temperature before serving.
- Adjust oven rack to lower-middle position and heat oven to 300 degrees.
- Combine 1 cup cream, sugar, and salt in medium saucepan; with paring knife, scrape seeds from 1/2 vanilla bean (halved lengthwise) into pan, submerge pod in cream, and bring mixture to boil over medium heat, stirring occasionally to ensure that sugar dissolves. Take pan off heat and let steep 15 minutes to infuse flavors.
- Meanwhile, place a white kitchen towel in bottom of large baking dish or roasting pan and arrange four 4- to 5-ounce ramekins on towel.
- Bring kettle or large saucepan of water to boil over high heat.
- After cream has steeped, stir in remaining 1 cup cream to cool down mixture. Whisk yolks in large bowl until broken up and combined. Whisk about 1/2 cup cream mixture into yolks until loosened and combined; repeat with another 1/2 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined.
- Strain through fine-mesh strainer into 2-quart measuring cup or pitcher (or clean medium bowl); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them.
- Carefully place baking dish with ramekins on oven rack; pour boiling water into dish, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins. Bake until centers of custards are just barely set, 30 to 35 minutes.
- Transfer ramekins to wire rack to cool. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.
- Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Sprinkle each with about 1 teaspoon sugar; tilt and tap ramekin for even coverage. Ignite torch and caramelize sugar. Top with cardamom roasted blackberries.
I teamed up with Oregon Berries to bring you this post. As always, all opinions are my own.