Description

This Berry Brûlée is a simple yet elegant dessert featuring fresh mixed berries topped with a rich custard and a caramelized sugar crust. It’s a perfect balance of sweet, creamy, and crisp textures—ideal for a special occasion or an easy treat to impress guests!

Ingredients

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2 cups mixed berries (strawberries, raspberries, blueberries, blackberries)
1 cup heavy cream
2 large egg yolks
3 tbsp granulated sugar (plus extra for caramelizing)
1 tsp vanilla extract
1 tbsp honey (optional, for extra sweetness)
A pinch of salt

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Instructions

Preheat & Prepare – Preheat your oven to 325°F (163°C). Divide the berries evenly among four small ramekins.
Make the Custard – In a saucepan over medium heat, warm the heavy cream until it just starts to simmer. In a separate bowl, whisk together egg yolks, 3 tablespoons of sugar, vanilla extract, honey (if using), and a pinch of salt.
Combine & Bake – Slowly pour the warm cream into the egg mixture, whisking constantly to prevent scrambling. Once combined, pour the custard over the berries in the ramekins.
Bake in a Water Bath – Place the ramekins in a deep baking dish. Pour hot water into the dish until it reaches halfway up the ramekins. Bake for 20–25 minutes, or until the custard is set but slightly jiggly in the center. Remove and let cool completely.
Chill – Refrigerate the custards for at least 2 hours (or overnight) to firm up.
Caramelize the Sugar – Sprinkle a thin, even layer of granulated sugar over each custard. Using a kitchen torch, caramelize the sugar until golden and crisp. If you don’t have a torch, broil in the oven for 1–2 minutes until the sugar melts and hardens.
Serve & Enjoy – Let the brûlée sit for a few minutes before serving, allowing the caramelized sugar to harden. Enjoy immediately!

Notes

Berry Choice – You can use any fresh berries you like. A mix of tart and sweet berries adds great depth of flavor.
No Torch? No Problem! – If using the oven broiler, keep a close eye to avoid burning the sugar.
Make Ahead – The custards can be made a day in advance and stored in the fridge before caramelizing the sugar.