Blackberry Gratin with Two Creams

Ingredients

• 4 units Egg yolks (medium-sized eggs)
• 80 g Granulated sugar
• 200 ml Thick crème fraîche (minimum 30 % fat)
• 1 tsp Ground cinnamon (optional)
• 200 ml Whole liquid cream (30 % fat, very cold)
• 300 g Fresh blackberries (washed and drained)
• 30 g Brown sugar (for gratinating)

Instructions

1. Prepare ingredients and equipment

   Gather all ingredients, measure the quantities and preheat the oven to 180°C. Prepare the ramekins and the baking sheet.

   Time: PT5M

2. Whisk egg yolks and sugar

   In the bowl, whisk the egg yolks with the granulated sugar on medium speed until the mixture becomes pale and fluffy.

   Time: PT5M

3. Add crème fraîche and cinnamon

   Add the thick crème fraîche and cinnamon (if using) to the previous mixture and stir gently until homogeneous.

   Time: PT2M

4. Whip the liquid cream into whipped cream

   Pour the very cold liquid cream into a clean bowl and whisk on high speed until soft peaks form.

   Time: PT5M

5. Fold the whipped cream into the base

   Using a spatula, gently fold the whipped cream into the egg mixture by lifting the mass so it does not fall.

   Time: PT2M

6. Place the blackberries in the ramekins

   Evenly distribute the washed blackberries at the bottom of each ramekin.

   Time: PT5M

7. Pour the custard over the blackberries

   Fill each ramekin with the custard mixture up to about three quarters of the height.

   Time: PT2M

8. Sprinkle brown sugar

   Evenly scatter the brown sugar over the surface of each gratin.

   Time: PT1M

9. Bake

   Place the ramekins on the sheet and bake for 25 minutes at 180°C. The centre should be set but still slightly trembling.

   Time: PT25M

   Temperature: 180°C

10. Caramelize (optional)

    If the brown sugar is not golden enough, place the ramekins under the broiler for 2 minutes, watching closely.

    Time: PT2M

    Temperature: 200°C

11. Rest and serve

    Let cool for 10 minutes before serving. The gratin can be eaten hot or cold, according to your preference.

    Time: PT10M

Nutrition Facts

Calories

540

Protein

6 g

Carbohydrates

45 g

Fat

35 g

Fiber

4 g

Ingredient Substitutions

• Instead of Egg yolks: pasteurized egg yolks
• Instead of Granulated sugar: cane sugar
• Instead of Thick crème fraîche: double cream
• Instead of Ground cinnamon: ground nutmeg
• Instead of Whole liquid cream: whipped cream
• Instead of Fresh blackberries: raspberries
• Instead of Brown sugar: dark brown sugar

Equipment Needed

• Mixing bowl
• Electric whisk
• Silicone spatula (spatula)
• Ramekins (4)
• Baking sheet
• Oven
• Oven grill (optional) (optional)
• Measuring spoon

Critical Steps — Do Not Skip

• Whisk egg yolks and sugar until pale and fluffy
• Whip the liquid cream into a firm whipped cream
• Baking: the centre should remain slightly trembling to avoid a grainy gratin
• Caramelize the brown sugar to obtain a golden crust

Chef Tips from the Video

• Use a very cold metal bowl to whip the cream
• Sprinkle the brown sugar just before baking to prevent it from melting too early
• Choose glass ramekins for more even cooking

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, covered, up to 24 hours.

Freezer: Not recommended, texture degrades.

Room temperature: Consume within 2 hours after cooking if served at room temperature.

Make-Ahead Tips

• Prepare the custard base and pour over the blackberries the day before; cover and refrigerate. Reheat for 10 minutes in the oven before serving.