Balsamic-Blackberry Crème Brûlée
.
Yield
6 servingsPrep
5 minCook
0 minReady
80 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
blackberries
fresh |
|
| 3 | tablespoons |
balsamic vinegar
5- to 10-year-old |
|
| 1 ⅔ | cups |
greek yogurt
or other whole-milk yogurt, unflavored |
|
| ⅓ | cup |
sour cream, light
|
|
| ¼ | cup |
orange blossom honey
|
* |
| 6 | tablespoons |
brown sugar, light
oven-dried, or turbinado sugar |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
blackberries
fresh |
|
| 45 | ml |
balsamic vinegar
5- to 10-year-old |
|
| 394 | ml |
greek yogurt
or other whole-milk yogurt, unflavored |
|
| 79 | ml |
sour cream, light
|
|
| 59 | ml |
orange blossom honey
|
* |
| 9E+1 | ml |
brown sugar, light
oven-dried, or turbinado sugar |
|
Directions
Put the blackberries and sprinkle with the vinegar.
Let stand for 15 minutes.
Reserve ½ cup of the berries for garnish.
Divide the remaining berries among six standard-size flan dishes.
In a medium bowl, stir together the yogurt and sour cream and divide the mixture among the dishes.
Drizzle with the honey. Refrigerate for 1 hour.
When ready to serve, place the dishes on a baking sheet and evenly sprinkle 1 tablespoon brown or turbinado sugar over each custard.
Using a hand-held blowtorch, caramelize the sugar (see note below).
Garnish the top of the caramelized sugar with the reserved blackberries.
