Warm Berry Brulee

1. 1

   Arrange six 6 ounce ovenproof ramekins in a roasting pan; divide the berries between them.

2. 2

   Use a fork to mix the egg yolks, sugar, vanilla extract, and creme fraiche together in a bowl.

3. 3

   Pour the heavy cream into a saucepan and bring almost to a boil; gradually stir it into the yolk mixture.

4. 4

   Strain the mixture into the ramekins; mix the fruits in the cream with a fork.

5. 5

   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.

6. 6

   Lift the dishes out of the water and leave at room temperature to cool for about 1 hour.

7. 7

   Sprinkle the tops with the sugar and caramelize with a blowtorch; serve within 30 minutes, garnish with sugar-dusted berries.

No additional tips available.