Creme Brulee with Fresh Blackberries

Creme Brulee with Fresh Blackberries
Chef David Codney of The Peninsula Beverly Hills is making a delicious dessert with blackberries.


  • 1 Pint Heavy Whipping Cream or Half and Half
  • 6 Egg Yolks (not whites)
  • ½ Vanilla Bean, split and scrapped
  • ¼ Cup Sugar in the Raw
  • Blackberries (1 Cup or 1 Pint Package)
  • Cassis Liquor (1 Ounce)
  • Biscotti (1 Package of Biscotti)

Creme Brûlée with Blackberries - Home & Family


Preheat oven to 300 degrees
Heat boiling water in tea kettle

  • Place heavy cream (or half and half) on stove and heat until just before boiling
  • Stir in sugar in the raw and scraped vanilla bean and whisk until smooth
  • Add a little bit of hot liquid cream to a bowl with egg yolks and whisk
  • Add the hot egg yolk mixture back to pot
  • Add 1-ounce Cassis to egg yolk mixture
  • Crush biscottis into small pieces and add to egg yolk mixture
  • Add 1-pint blackberries to egg mixture
  • Gently stir mixture – will be a mixture that resembles fruity bread pudding
  • Pour in ramekins and place in brownie pan 9x13
  • Place brownie pan in oven with ramekins inside
  • Pour hot tea kettle water around the ramekins into the brownie pan
  • Bake at 300 degrees for 30 minutes
  • Pull out ramekins and let cool for one hour at room temp
  • Pour sugar on top of the baked crème brulee
  • Burn with blow torch
  • Garnish each crème brulee with whole biscottis and fresh blackberries

100% Utilization of Ingredients:

  • Left over mix can be used for home made eggnog or ice-cream
  • Left over mix can be used for bread pudding
  • Once the vanilla bean has been scraped out, the shell can be put in a small bottle of vodka, and turned into homemade vanilla extract

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