Blackcurrant Crème Brûlée

Blackcurrant Crème Brûlée is a summer version for this wonderful classic French dessert. In Moldova we grow a lot blackcurrant, so my mom used to make some confiture for winter colds or some nice yogurt jelly, coloring it with black currant berries.

Collaborating this summer with the Moldovan berry farmers I started looking for a new recipes, something that would surprise me and taste nice, but wouldn’t be difficult to make and preferably without flour. That’s how I arrived to this recipe. Blackcurrant Crème Brûlée is a nice recipe to keep in your mind even if you don’t have fresh berries. I didn’t have the chance to pick some fresh berries, but I had some frozen in the fridge.

AuthorNata AlbotCategoryDifficultyBeginner

I have to be honest with you. It's not me who made this fabulous dessert. It was my 14 years old daughter Eva. So just to let you know how easy it is to make crème brûlé at home, Eva did it from the first time. And we all just loved it! The combination of the creamy texture with black currant fragrance is so awaking and unique! Also I doubled the ingredients in the recipe, because the portion we made was too small to enjoy it with the whole family. Bay leaves are bringing a note of coniferous.

Don't worry if you don't have a blowtorch to caramelize the sugar on top. The dessert is so good you won't even notice this imperfection.

Yields1 Serving
Prep Time15 minsCook Time40 minsTotal Time55 mins

 6 large egg yolks
 6 tbsp sugar
 600 ml double cream
 100 g blackcurrants
 24 bay leaves
 60 g granulated sugar
 individual ceramic or glass ramekins

1

Use fresh or frozen black currant. Preheat the oven to 150°C.

2

In a mixing bowl, whisk the egg yolks and sugar together until the mixture begins to lighten in colour. Heat the cream in a small pan until almost boiling. Pour the cream slowly over the egg and sugar mixture, whisking all the while. Scatter a few blackcurrants into each ramekin.

3

Pour the hot custard in the pan, then stand a few bay leaf in each (you can pull them out later).
Put the dish into a small tin or oven dish deep enough to accommodate hot water reaching two-thirds of the way up the ramekins. Bake 30-45 mins.

4

When ready, gently take out the bay leaves, leave the custards to cool to room temperature, then chill in the fridge.

Ingredients

 6 large egg yolks
 6 tbsp sugar
 600 ml double cream
 100 g blackcurrants
 24 bay leaves
 60 g granulated sugar
 individual ceramic or glass ramekins

Directions

1

Use fresh or frozen black currant. Preheat the oven to 150°C.

2

In a mixing bowl, whisk the egg yolks and sugar together until the mixture begins to lighten in colour. Heat the cream in a small pan until almost boiling. Pour the cream slowly over the egg and sugar mixture, whisking all the while. Scatter a few blackcurrants into each ramekin.

3

Pour the hot custard in the pan, then stand a few bay leaf in each (you can pull them out later).
Put the dish into a small tin or oven dish deep enough to accommodate hot water reaching two-thirds of the way up the ramekins. Bake 30-45 mins.

4

When ready, gently take out the bay leaves, leave the custards to cool to room temperature, then chill in the fridge.

Blackcurrant Crème Brûlée