These custard desserts are sweet, rich, and perfect for special occasions! Our friends at JAZ Spirits came up with this fun spin on traditional creme caramels (which are much like flan). Try pairing these with their beautiful Salal Berry Liqueur- made with salal berries foraged in the wild forests of the Pacific Northwest. They take some time to perfect, but are oh-so-worth it! Make them a day or two in advance of your celebration and store in the fridge.
Berry Creme Caramels
- 1 cup sugar (divided into ½ cup, ¼ cup, and two 1/8 cups)
- ¼ cup water
- 1 pint half & half
- 3 eggs + 3 egg yolks
- 1/8 tsp salt
- ½ tsp vanilla
- 1/3 cup Raspberry Marionberry Fruit Spread
- Preheat oven to 325 F. Oil 6 small ramekins (4 oz) and place them in a 2” deep baking dish.
- Make the caramel base layer: Stir together 1/2 cup sugar, 1/4 cup water in a small sauce pan over medium heat. Stop stirring when the sugar is dissolved and simmering. Cover with a lid as it boils, until the bubbles thicken, then remove the lid and continue to boil until it’s a medium-amber caramel color. Remove the pot from heat and quickly pour a thin layer of caramel into the bases of each ramekin.
- Combine half & half with 1/8 cup sugar in a sauce pan over medium heat. While waiting for it to simmer, whisk together eggs, egg yolks, salt and 1/8 cup sugar in a separate bowl.
- Once the half & half mixture reaches a simmer, slowly whisk it into the egg mixture. Return to sauce pan. Stir in vanilla and Raspberry Marionberry Fruit Spread. Strain through a fine sieve, then portion evenly into the ramekins, over the caramel.
- Add 1/2 inch of warm water to the baking dish, carefully avoiding splashing the custard. Bake covered with vented foil for 45 minutes, or until set.
- Carefully remove from the oven and cool to room temperature before refrigerating. Allow the custard to set and liquify the caramel over several hours, or even days before serving. Run a sharp knife around the edge of the custard and unmold it directly onto the serving plate.