Summer Berry Brûlée begins with berries, berries, and more berries. While I have a well-known weakness for classic creme brûlée, this is not that kind of brûlée. The berries are the star in this dish. Cream cheese, lemon curd, and sour cream are combined to make a creamy sweet topping for the fruit, a sprinkling of sugar is caramelized over the top and it’s ready to serve.
A couple weeks ago, my friend Connie sent me this recipe along with a note that this is one of her family’s favorite recipes. Well, I can’t thank her enough because this is now a favorite with my crew as well. I’ve made this both in the oven and with a kitchen torch already. The berries are delicious served on their own, and I’m already looking forward to serving them with pound cake and angel food cake later this summer.
- 8 ounces cream cheese room temperature
- 1/2 cup lemon curd
- 1/2 cup sour cream
- 6 cups fresh berries
- 1/2 cup light brown sugar
- Place the berries in the bottom of a 2-quart (broiler safe) baking dish or 6-8 individual ramekins. Beat the cream cheese, lemon curd, and sour cream in a mixing bowl until smooth. Spoon the cream mixture over the berries. Sprinkle with brown sugar.
- OVEN DIRECTIONS: Preheat the oven to broil and arrange a rack about 6 inches from the top of the oven. Place the dish in the oven and broil until the topping is bubbly and caramelized. Spoon into small bowls and serve warm.
- KITCHEN TORCH DIRECTIONS: Set the dishes on a heat resistant surface and then use a kitchen torch to caramelize the sugar. A good technique is to go over the top of the dish until most of the sugar has melted, then let that cool while you repeat with the other dishes. Then finish each dish with a second torching. Don't be afraid of slightly burning the tops, make sure you get the sugar good and bubbling. Spoon into small bowls and serve warm. Enjoy!
Strawberries (quartered bite-size), blueberries, raspberries, and blackberries all work well in this recipe.