This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Kiwi Creme Brûlée adds a light kiwi taste to a classic custard dish. I combined sweet, tender kiwi berries with sweet-tart kiwi. A perfect brunch dish to welcome spring.
Welcome to Day two of #SpringSweetsWeek 2021 recipe sharing and giveaway hosted by Heather from Hezzi-D’s Books and Cooks! This year 24 food bloggers from around the country are sharing over 100 sweet recipes that are perfect for the spring season.
Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you to Dixie Crystals, Melissa’s Produce, Door County Coffee, Circulon, Taylor and Colledge, and Nairn’s for your generosity.
We would love if you would take a moment to read about it and the prizes that you can win here!
I recently made my first Creme Brûlée for Melissa’s Family Baking Challenge. Creme Brûlée is an easy dish that just takes several steps to keep in mind.
A few tips to make a better Creme Brûlée:
- If you are adding fruit, strain the custard through cheesecloth lined fine sieve. It will look like just liquid, but this set up smooth and silky as a Creme Brûlée.
- Use hot, hot water for your water bath. The hotter the water the more even cooking.
- Gently torch the sugar crust just to a golden brown. I used super fine sugar but regular sugar is okay too.
Don’t forget to scroll down to the Rafflecopter and enter our giveaway!
Kiwi Creme Brûlée
Ingredients
- 1/2 cup Peeled and diced Kiwi (I used 1/4 cup kiwi and 1/4 cup kiwi berries from Melissa's Produce )
- 1 cup heavy cream
- 4 egg yolks
- 1/4 cup sugar (I used Dixie Crystals)
- 1/2 teaspoon vanilla extract
- 1/4 cup extra fine sugar for Brûlée topping
- 1/4 cup slices kiwi and kiwi berries for decoration
Instructions
- In a medium-sized saucepan over medium heat, bring cream and kiwi to a simmer, stirring often. Cook for about 1 minute. Remove from heat and stir in vanilla. Allow mixture to steep for about 30 minutes at room temperature to infuse flavors.
- Blend cooled mixture in a blender or food processor until smooth.
- In a medium-sized bowl, whisk together yolks and sugar until light and lemon colored, about 1 minute. Gently fold in cream mixture.
- Lay cheesecloth over a sieve and strain custard base through it to remove pulp and ensure a silky smooth Brûlée.
- Preheat oven to 300 degrees. Place 3 6-ounce Creme Brûlée or shallow dishes in a roasting pan. Pour custard into dishes and place pan on middle rack in the oven. Pour hot water into pan about halfway up the sides of the custard filled dishes. Bake until set but still jiggly in the center (about 35 to 40 minutes. be careful to not overbake. Custard will set up the rest of the way as it cools. Remove from water bath and cool at room temperature about 15 minutes before refrigerating. Cool in refrigerator at least 2 hours and up to 2 days before applying sugar crust.
- Brûlée tops by sprinkling a thin layer of super fine (regular sugar is okay too) evenly over the top. Torch by passing flame in small circles, over the top. Sugar should start to bubble. Apply flame just long enough to brown. Crust will harden as it cools. Top with sliced fruit if desired.
Tuesday #SpringSweetsWeek Recipes
- Blackberry Lavender White Mocha Latte by Jen Around the World
- Chocolate Whiskey Cupcakes by Karen’s Kitchen Stories
- Citrus and Berry Fruit Salad with Honey Lime Dressing by Eat Move Make
- Coconut Lime Swig Cookies by Devour Dinner
- Dessert Charcuterie Board by Nik Snacks
- Fresh Pineapple Salsa by The Spiffy Cookie
- Fresh Pineapple Upside Down Cake by A Kitchen Hoor’s Adventures
- Ginger Pear Mini Loaves with Oat Crumble Topping by Hezzi-D’s Books and Cooks
- Kiwi Creme Brûlée by Cindy’s Recipes and Writings
- Kumquat Cheesecake Bars by Sweet Beginnings
- Lemon Raspberry Bundt Cake by The Carefree Kitchen
- Mini Honey Lavender Coffee Cakes by That Recipe
- Mini Rhubarb Crumb Loaves by Kate’s Recipe Box
- Strawberry Rhubarb Oat Bars by Family Around the Table
- Strawberry Scones by House of Nash Eats
- White Chocolate Raspberry Scones by Blogghetti
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
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