Fancy a decadent dessert for your next dinner party ? This is the perfect morcel !

Make sure to prep ahead for best results, but it's really an easy peasy and divine recipe.

• Ingredients:
  • 8 Ramekins
  • Deep baking pan large enough for 8 ramekins
  • 650ml / 24 fluid ounces of 35% cream
  • 7 egg yolks (your local farmer's are best!)
  • 100g / 3 1/2 ounces organic sugar (I used Just Us fair trade sugar)
  • 3ml / 1/2 teaspoon pure vanilla extract
  • 120g / 1 cup frozen Haskap berries puréed or 250ml / 1 cup of haskap juice
  • (To allow smooth blending of your haskaps, use a little of the cream.)

• Instructions:
  • Preheat oven to 350f or 175c.
  • Place cream, vanilla and haskap liquid into a large sauce pan. Heat just to a boil.
  • Whisk together the eggs and sugar until smooth and blended.
  • Temper the eggs with 1/3 of your hot cream, (temper means slowly whisk in 1/3 of your cream to the eggs so they do not coagulate).
  • Return the egg mixture to the sauce pan incorporating with the rest of the cream.
  • Remove from heat.
  • Pour your mixture into a vessel that allows easy pouring.
  • Set ramekins in a bain marie (a deep baking or roasting pan will do) and add warm water half way up the ramekins.
  • Pour your Crême Brulée mix 3/4 way up the ramekins and bake for 45-60 minutes. (Crême Brulées are ready when the edges are firm and center is still a bit jiggly when you give them a wiggle.)
  • Cool over night.
  • Sprinkle enough sugar to cover the Crême Brulées and caramelize with a propane torch.
  • Let cool, then add whipped cream and fresh fruit for garnish.