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Custard: Blackberry Crème Caramel




Source of Recipe


Internet


List of Ingredients




1-1/2 cups sugar
1/4 cup water
2 cups half-and-half
3/4 cup blackberry purée, strained
1/2 teaspoon pure vanilla extract
5 large eggs, lightly beaten

1 cup whipped cream, for garnish
Mint sprigs, for garnish



Recipe



To prepare the caramel: In a heavy saucepan over high heat, combine 1 cup of the sugar and the water and cook, without stirring, until the sugar begins to turn brown, about 10 minutes. Swirl the pan to even the color, and cook just until the sugar is golden brown. Distribute the caramelized sugar among six 8-ounce ramekins. Set aside.

To prepare the custard: In a large bowl, whisk together the blackberry purée, vanilla, and eggs until smooth. Heat the half-and-half in a saucepan over high heat just until it comes to a boil. Whisk about 1 cup of the hot half-and-half into the egg mixture to temper. Pour the egg mixture into the remaining half-and-half, and whisk until smooth. Using a large spoon, skim the foam from the surface of the custard. Divide the custard among the ramekins. Place the ramekins in a roasting pan, and fill the pan with enough hot water to reach about halfway up the sides of the ramekins. Carefully set the pan in the oven and bake until the custard is set, about 50 minutes. Remove the ramekins from the roasting pan and refrigerate at least 4 hours.

To serve: To serve, run a knife around the edges of the ramekins and turn each one over onto a plate to release the crème caramel. Garnish with whipped cream and a mint sprig.

Serves 6