I have been wanting to make homemade crème brûlée since last Spring. I fantasized about torching the tops of mini crème brûlée in mason jars to perfection, while wearing a cute little apron. My motivating factor in this scenario was obviously the blow torch. Unfortunately Spring turned to Summer and warm Summer months don’t exactly scream crème brûlée.
So I put off my crème brûlée dreams until this Fall when Krista and I hosted a “B” party (post to come soon!). As fate would have it, Krista has a special crème brûlée torch. Funny story though, prior to making an entire batch of crème brûlée and bringing them to a party, make sure that the brand new fancy torch you are wanting to use comes with gas. In our case the only thing stopping us from enjoying delicious crème brûlée was some butane. And let me tell you, tracking down butane at 9:00 pm on a Saturday night is a task. Thank god we live in Idaho where neighbors routinely keep extra butane in the garage (Roni, thank you for saving the day and big thanks to my wonderful mother for the door step delivery).
This crème brûlée is pretty much like heaven. If you are partial to crème brûlée and blackberries, as I have always been, this is the recipe for you. I had always just assumed that making crème brûlée is extremely time consuming and difficult but in reality this is perhaps the easiest dessert I have made recently. I now think the most tasking part about crème brûlée is learning where and how to type all the special accents…
I was wary to deviate from a recipe as it was my first time making crème brûlée and in keeping with our “B” theme I decided to precisely follow The Cooking Photographer’s recipe for Blackberry Crème Brûlée with Brown Sugar. I doubled the recipe and the ensuing crème brûlée’s did not disappoint!
To add a little flare and special touch to the mason jars, I spray painted the top of the lids with black chalkboard spray paint (still my best friend in the spray paint world) and added a “B” to each jar. This was incredibly easy and added a much needed personal touch!
- 2 pints heavy cream (4 cups)
- 8 egg yolks
- 1 1/3 cup sugar
- pinch of salt
- 2 teaspoon of vanilla extract
- 2 cups fresh blackberries
- teaspoons of brown sugar for the bottom of the jars
- sugar of the brûlée
Baking instructions on The Cooking Photographer’s. I followed the recipe for Blackberry Crème Brûlée with Brown Sugar with precision. The only deviation that I made was that I used 16 wide mouth half pint mason jars rather than ramekins. I also chose not to strain my mixture as I was feeling a bit lazy and didn’t notice a difference in the final product!