Xixona nougat creme brulee with blueberries

On many occasions, choosing a classic when choosing a dessert, carries guaranteed success. This is the case, in my opinion, of today’s recipe, la crême brûlée .  

The origin of this recipe is uncertain. French cuisine is often attributed the authorship of this recipe, it seems that the first written manifestation of this recipe was in 1691, in the cookbook ” Nouveau cuisinier royal et bourgeois” . Others think that it is actually an English dessert but that, due to its great success in the French country, authorship is granted to them. Another opinion, which on this occasion touches us closely, is the one that says that its origin is actually Spanish, being an adaptation of our Catalan cream that was also prepared in French Catalonia.

In either case it is a cream based on eggs, cream and sugar , which is made in three steps. On the one hand, an initial cooking of the ingredients, a baking and, finally, the characteristic sugar caramelization as a crown.

Today I have prepared an adaptation of the classic recipe, the incorporation of almond nougat provides an incredible touch of flavor and makes it perfect for Christmas dates, and a handful of blueberries that will give freshness to each bite. It is a delicious dessert that I am sure you will love, a tablespoon of crystallized sugar with a cream of yolks and nougat with blueberries will seem like a mouthful of yummy.

Preparation of the  nougat crême brûlée

1. We wash the blueberries, dry them with kitchen paper and reserve them.
2. In a bowl, beat the eggs well with the sugar until it foams. We crumble the nougat until it is reduced to a sand.
3. In a saucepan we put the cream and when it begins to boil add the crumbled nougat and stir over medium heat until it dissolves. We remove from the fire.
4. We incorporate the mixture of the eggs to the saucepan of the cream and we beat to incorporate the two mixtures.
5. Pour the cream into the individual molds and add the blueberries. We place the molds on a tray and fill it with water until it reaches the middle of the molds.
6. Bake in a water bath for 1 hour at 130º C. Remove from the oven and allow to warm to room temperature. We store in the fridge for no less than 2 hours.
7. When we go to serve the crême brûlée we  burn the surface. We put a tablespoon of sugar on top and burn with a kitchen torch.
8. You can also use a special burning shovel for this dessert, but it is not easy to get and it takes up a lot in a small kitchen like mine.
9. So I prefer the torch that keeps the cream cold and perfectly generates that famous plate of crispy sugar. Let cool to get a crunchy caramel topping.

We can substitute blueberries for raspberries or other fruit, with all of them we will have a delicious dessert.

You can see that it is a quick dessert, with a very soft cream and a layer of crispy sugar. You can see all the photos of the step by step in the next album.