Brown Butter Blackberry Charlotte
Yield
6 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
blackberries
|
|
| 2E+1 | each |
lady fingers
|
*
|
| 59 | ml |
brown sugar
|
*
|
| 3 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
butter, unsalted
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | x |
whipped cream
|
*
|
Directions
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.
