We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Blackcurrant Crème Brûlée
Winter 2005
After wine grapes, dark, juicy blackcurrants are Burgundy's most important fruit, lending their rich flavour to the region's Crème de Cassis liqueur. Both fruit and liqueur star in these creamy custards, along with a hint of anise, which goes perfectly with blackcurrants. If blackcurrants aren't available, substitute fresh or frozen and thawed wild blueberries.
Serves 4
1½ cups (375 mL) whipping (35%) cream
1 tsp (5 mL) anise seeds, lightly crushed
1 cup (250 mL) blackcurrants or wild blueberries, thawed if frozen
¼ cup (50 mL) granulated sugar
2 tbsp (25 mL) Crème de Cassis liqueur
3 egg yolks
¼ cup (50 mL) packed brown sugar
1. Preheat the oven to 325ºF (160ºC).
2. 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.
3. Meanwhile, stir together blackcurrants and 2 tbsp (25 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.
4. Divide blackcurrant mixture among four ½ cup (125 mL) ramekins, then set ramekins in a small baking pan. Set aside.
5. 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.
6. 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.
7. Sprinkle brown 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.
Serves 4
