Desserts

Sea Buckthorn Crème Brûlée

Sea Buckthorn Crème Brûlée
Sea Buckthorn Crème Brûlée. Photo: Helena Kirk

Sea Buckthorn Crème Brûlée is based on the traditional Crème Brûlée but with a fresh touch of fruitiness and a bit of sourness from the sea buckthorn. Crème Brûlée is the perfect dessert to serve guests since it can be made the day before, and it is a decorative and delicious dessert. This crème brûlée recipe is made with homemade sea buckthorn juice from foraged sea buckthorns.

I often find sea buckthorn near coastlines since the bush mostly grows in calcareous soil. As the name suggests, the sea buckthorn has long thorns all over the branches. The best way to handle them is therefore to cut off the thorny branches and place them in the freezer. When the berries are frozen, it is easy to remove the sea buckthorn berries. For this recipe, you can use both frozen and fresh sea buckthorn berries.

I hope you will enjoy this recipe for homemade crème brûlée with sea buckthorn.

Sea Buchthorn Crème Brûlée

Prep Time 1 hr 30 mins
Cook Time 1 hr
Total Time 2 hrs 30 mins
Course Dessert
Servings 8 people

Ingredients
  

Sea Buckthorn Juice

  • 3.5 ounces (100 grams) sea buckthorn berries
  • 4 tablespoons water

Crème Brûlée

  • 2 teaspoons vanilla sugar
  • cup (125 grams) granulated sugar
  • 5 egg yolks
  • 2 ¼ cups (5 deciliters) heavy cream
  • Sea buckthorn juice

Instructions

Sea Buckthorn Juice

  • Place the sea buckthorn berries together with water in a small pot. Bring slowly to a boil and let simmer for a few minutes.
  • Let it cool for 30 minutes.
  • Press the sea buckthorn through a sieve to get as much juice out of the berries as possible.

Crème Brûlée

  • Place frost-proof bowls for crème brûlée in the freezer.
  • In a large mixing bowl, mix vanilla sugar, granulated sugar, and egg yolks well.
  • In a large pot heat up sea buckthorn juice together with heavy cream. Place a cooking thermometer in the pot and whisk regularly. When the temperature reaches 190 degrees Fahrenheit (90 degrees Celsius), remove the pot from heat.
  • Pour the hot heavy cream/sea buckthorn mixture little by little into the sugar/egg yolk mixture while whisking.
  • Pour back the crème brûlée mixture into the pot and heat it up while constantly whisking. When the temperature reaches 175 degrees Fahrenheit (80 degrees Celsius), remove the pot from heat.
  • Let it cool for about half an hour on the stove.
  • Preheat the oven to 230 degrees Fahrenheit (110 degrees Celsius).
  • Take out the frozen crème brûlée bowls and pour the mixture into the bowls.
  • Bake the crème brûlée for about an hour.
  • Place the crème brûlée in the fridge and allow it to cool completely.
  • When serving the dessert, take out the crème brûlée from the fridge and spread out an even, thin layer of granulated sugar on top of the crème brûlée. Use a kitchen torch to caramelize the sugar layer.
Keyword crème brûlée, sea buckthorn
sea buckthorns on bush
Sea buckthorns. Photo: Helena Kirk

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