I am a long-time devotee to the custards, cremes, and puddings of the world. So much so that if one were to run for office I might even become politically conscious. But since that is unlikely to happen in this social climate, cracking the sugary glass on a fresh Creme Brulée is how I’ll continue to pledge my allegience.

This is my first attempt and the recipe is as unorthodox as it is delicious. People of the blogesphere, I give you berries and I give you cream. I ask only for your open minds!

Preheat oven to 300°F and lightly butter the dishes you are going to use. I used a mixture of white china ramekins and pretty little teacups fora total of 7. Place some berries on the bottom of each, I used 3 blueberries and 2 raspberries for each one.

In a heavy pan heat cream to luke warm, slowly add eggs whisking constantly. Continue to whisk, add sugar, vanilla, and whisk over low heat untill mixture thickens to the point where it throughly coats a spoon. Remove from heat.

Divide the custard among the buttered cups to cover the berries, place on a baking sheet, and bake for 20-25m @ 300°F. Let them cool down on the counter, cover loosly with waxpaper, and refrigerate for several hours or overnight.

Just before serving with coffee, spoon a thin layer of superfine sugar atop each Creme Brulée and then torch untill caramelized.

{tags creme brulée berries recipe}