Slightly more complicated than the Cambidge Burnt Cream (which is really the basic crème brûlée in disguise) it offers a shade of anise, booze and a layer of fruity concoction for seemingly sophisticated diner. I like and recommend them both. One could skip, of course , the fruity layer or, conversely, keep the fruit and use the Cambridge cream with it..
Prepare heat proof ramekins; they will be used in bain-marie (in the oven, in hot water bath). Recommended are the transparent glass ones, as the layer of crème brûlée contrasts beautifully with the dark, sinful layer of blackcurrants..
- 750 mL whipping (35%) cream
- 2 tsp (10 mL) anise seeds, lightly crushed
- 500 mL blackcurrants or wild blueberries, thawed if frozen
- 100 mL granulated sugar
- 50 mL Crème de Cassis liqueur (i also used Plum or Quince, successfully)
- 6 egg yolks
- 100 mL sugar (about a table spoonful for each person)
- Stir together cream and anise seeds in a small saucepan.
- Heat over medium heat for 3 to 5 minutes, until mixture is steaming and bubbles appear around edge.
- Remove saucepan from the heat, cover and let stand for 30 minutes.
- Meanwhile, stir together blackcurrants and 50 mL granulated sugar in a small saucepan.
- Cook over medium heat for 5 to 7 minutes, stirring often and crushing fruit lightly to release juices, until mixture is reduced and jammy.
- Remove from the heat and let cool.
- Stir in Crème de Cassis.
- Divide blackcurrant mixture among the ramekins, then set ramekins in a small baking pan. Set aside. It is beneficial if the blackcurrant mixture is really cool and has had time to solidify a little before accepting the runny layer of the egg-cream custard.
Here you can take a break..
- Preheat the oven to 325ºF (160ºC).
- Beat together eggs yolks and remaining granulated sugar in a medium bowl, just until combined.
- Gradually whisk cream into egg-yolk mixture, then strain custard through a fine sieve into a pitcher.
- Pour custard into ramekins, dividing evenly.
- Pour enough hot water into baking pan to come halfway up sides of ramekins.
- Bake for 30 to 35 minutes, until custards are just set but centres still wobble slightly.
- Remove from the oven and let cool completely.
- Cover each ramekin with plastic wrap, then refrigerate for at least 2 hours or up to 24 hours.
Finally, just before serving
- Sprinkle sugar evenly over top of each custard.
- Caramelize sugar by playing a blow torch over each ramekin, until sugar melts. Alternatively, put ramekins under a hot broiler for 3 to 5 minutes, until sugar melts.
- Let cool before serving.