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Berry Brulée

Berry Brulée

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Prep Time: 7 minutes
Cook Time: 4 to 8 minutes
Chill Time: none
Yield: 4 servings

  • 1 1/2 cups assorted frozen berries, such as strawberries, raspberries and blueberries, defrosted and drained
  • 4 teaspoons fruit liqueur
  • ¼ cup heavy cram
  • 3 cups vanilla custard or puddng
  • ½ cup turbinado sugar (Sugar in the Raw)

1. Preheat broiler.
2. Divide berries evenly among 4 7-ounce ramekins.
3. In a small bowl mix together liqueur, heavy cream and custard, and spoon over berries.
4. Sprinkle 2 tablespoons sugar over each serving.
5. Broil 2 to 4 minutes until sugar melts and crystallizes, turning brown and bubbly. Cool slightly, so the sugar top will harden and serve warm.

Tip:

Since you need only 4 teaspoons of liqueur, just buy one of those cute little airline-sized bottles.
Healthful Variation: The essence of this dessert is the soft creamy fruit center and the crunchy sugar top. So for those watching calories or just looking for a more health conscious dessert choice you can completely omit the heavy cream and fruit liqueur. Even a sugar free and/or fat free pudding works perfectly as a substitution for the custard or full fat pudding. And then you’ll have a healthful, light, creamy and dare I say “better” option for dessert. Fresh berries are also a delicious alternative to the frozen fruit just remember to wash, clean and check them for any infestation.

Suggested Wine:

Hagafen 2001 Napa Valley Brut Cuvée Sparkling Wine

The white chocolate and berries in the Brut Cuvee are a superb match for the berries and caramelized vanilla, making this a classy yet simple dessert pairing.


Reprinted with permission from Quick and Kosher: Recipes From The Bride Who Knew Nothing

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