Crème de Menthe Brulee with Wild Berries

Crème Brulee has received a lot of media attention within the last few years for different chefs’ avant-garde methods of caramelizing the sugar on top of this favorite dessert recipe.  Many chefs use a small blow-torch or butane flamed device which they hold over the sugared top of the custard cup until the sugar caramelizes. For the home cook preparing this dessert recipe, a preheated broiler works just as well, but certainly lacks the showmanship of the alternative technique. 

Preheat oven to 325F (165C).  Heat cream over medium-low heat in a medium saucepan until just boiling.  Remove from heat. 

Beat egg yolks and sugar in a medium bowl until thick and pale yellow.  Slowly add cream while beating until just combined.  Pour mixture through a strainer into a clean bowl.  Stir in crème de menthe until blended.

Pour mixture into 4 individual (6 oz.) custard cups or ovenproof porcelain ramekins.  Place cups in a large pan and fill pan with enough hot water to reach halfway up sides of cups.    
Bake for 35-45 minutes until custard sets.  Remove cups from water pan and cool completely. Chill uncovered for 1 hour.           

Preheat broiler.  Gently pat tops of custard dry with paper towel.  Sprinkle 1 teaspoon brown sugar evenly over top of each custard.  Place under broiler for 1 - 2 minutes until sugar caramelizes.  Watch custard carefully to avoid sugar burning.  Remove from heat and cool for 5 minutes.

Place each cup on a dinner plate.  Scatter mixed berries around cup and place a few berries on top of caramelized sugar.  Garnish with a sprig of mint leave and serve immediately. 

Makes 4 servings