Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Blackberry Custard Brulee
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- #36080
Fresh blackberries are hidden beneath a rich custard and topped off with the traditional bruleed sugar crust.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 cups fresh blackberries, strawberries, raspberries, or blueberries
2 tablespoons sugar or splenda
2 teaspoons cornstarch
1 egg, lightly beaten
1 cup heavy cream
2 tablespoons low-fat sour cream
1/2 teaspoon vanilla extract
4 teaspoons brown sugar
directions
Gently rinse blackberries; drain. Divide them evenly among (6-ounce) ovenproof ramekins or custard cups; set aside.
In a small saucepan, combine sugar and cornstarch until smooth. Add egg; stir well. Gradually stir in heavy cream and stir until smooth.
Cook over low heat until thickened, stirring constantly, about 12 minutes.
Remove from heat; let cool 5 minutes. Add sour cream and vanilla; stir well. Spoon custard mixture evenly over berries. Place ramekins on a baking sheet.
Sprinkle each with 1-teaspoon brown sugar. Broil 4 to 5 inches from heat 2 minutes or until sugar melts. Serve warm.
added by
EdithSims
nutrition data
312 calories, 24 grams fat, 22 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
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reviews & comments
March 28, 2012
Creme brulee is my favorite dessert so I was so excited that we tested this recipe! Everything about it was perfect. I used blackberries (as the title suggests). If you use strawberries make sure to slice them as you want the custard to cover them.