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Brown Butter Blackberry Charlotte















Trans-fat Free, High Fiber, Low Sodium


5 cups blackberries
20 each lady fingers
¼ cup brown sugar
3 large eggs
1 cup sugar
½ cup all-purpose flour
½ cup butter, unsalted
½ teaspoon vanilla extract
1 x whipped cream


Butter an 8 inch round 3-inch deep baking dish and arrange fresh or frozen lady fingers on the bottom and around the sides.

Fill with berries and set the dish aside.

Whisk together the eggs, sugar and flour in a work bowl and set aside.

In a small saucepan heat the butter over medium heat until the butter foams and turns a nutty brown color.

Remove from the heat and slowly pour the butter into the egg mixture, stirring continuously.

Add vanilla extract.

Pour the mixture over the berries.

Preheat oven to 350℉ (180℃).

Arrange a rack in the middle of the oven.

Place the dish in the oven for 45 minutes.

The charlotte is done when the top is crusty and the inside is smooth but not runny.

Let cool completely before serving.

To serve, invert the charlotte onto a plate and accompany with whipped cream.

This charlotte can be frozen for up to 4 months.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 208g (7.3 oz)
Amount per Serving
Calories 39043% of calories from fat
 % Daily Value *
Total Fat 19g 28%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 146mg 49%
Sodium 39mg 2%
Total Carbohydrate 18g 18%
Dietary Fiber 7g 27%
Sugars g
Protein 12g
Vitamin A 17% Vitamin C 42%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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