Recipe courtesy of Gourmet Magazine

Berry and Ginger Sour Creme Brulee

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  • Yield: 4 servings
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4 cups picked-over mixed fruit such as blueberries, raspberries, halved strawberries, and seedless grapes

1 cup sour cream

2 teaspoons finely chopped crystallized ginger

1 teaspoon vanilla

1/4 cup, plus 2 tablespoons firmly packed light brown sugar


  1. Preheat the broiler.
  2. In a small gratin or other shallow flameproof baking dish arrange fruit in 1 layer. In a small bowl stir together sour cream, ginger, and vanilla and drop in dollops on top of fruit, spreading to cover fruit completely. Rub brown sugar through a sieve evenly over topping and broil about 3 inches from heat 2 minutes, or until brown sugar is melted.