Three berries crème brulée


  • 3 cups (750 ml) berries : strawberries, raspberries, and blueberries
  • 6 egg yolks
  • ½ cup (125 ml) of white sugar
  • 3 cups (750 ml) of 15% heavy cream
  • 1 tsp. (5 ml) of vanilla extract
  • ¼ cup (60 ml) of brown sugar


Preheat oven to 190 °C (375 °F). Evenly distribute the berries in 6 ramequins of approximately 12.5 cm (5 in) in diameter. Beat the egg yolks with a hand mixer. Gradually add the white sugar and continue to beat until the mixture whitens. Add the cream and the vanilla extract. Pour into the ramequins. The mixture must not exceed 2 cm (3/4 in). Fill a roasting pan with boiling water and add the 6 ramequins. The water must reach half the height of the ramequins. Bake for 25 minutes. The cream must be firm, yet still wobly. Let cool at room temperature and then refigerate for at least an hour.

Place your oven grill at its highest setting. Preheat the oven at broil. Sprinkle 2 tsp. (10 ml) of brown sugar and place the ramequins in a pan containing ice. Bake on the top grill for 2 to 4 minutes, or until the brown sugar melts and browns slightly. The cream must keep cool. It is important to keep the oven door slightly ajar. Repeat this step twice.

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