Brown Butter Blackberry Charlotte
Submitted by Terry897
Brown butter blackberry charlotte with ladyfingers, eggs, and vanilla baked until crusty on top and custard-smooth inside. A French-style dessert that freezes beautifully for up to 4 months.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minA charlotte is one of those old-school French desserts that looks fussy but isn’t. Ladyfingers line the dish, five cups of blackberries fill the center, and a brown butter custard gets poured over everything before it hits the oven.
The brown butter is what separates this from a standard fruit charlotte. You heat unsalted butter until it foams and turns nutty and golden, then stream it slowly into the egg-sugar-flour mixture. That toasted, almost caramel-like richness soaks into the berries as the whole thing bakes.
You’ll know it’s done when the top goes crusty and crackly but a peek inside shows smooth, set custard with no runniness. Let it cool completely before flipping it out onto a plate. Rushing this step means a collapsed charlotte.
Pro Tips
- Watch the butter closely once it starts foaming; it goes from brown to burnt in seconds
- Pour the brown butter into the egg mixture in a thin stream while whisking constantly to avoid scrambling
- Fresh blackberries give the best texture, but frozen work fine without thawing
- Cool the charlotte fully (at least 2 hours) before inverting for a clean release
Variations
- Swap blackberries for raspberries or a mix of summer berries
- Add a tablespoon of brandy or Chambord to the custard for a boozy twist
- Dust the finished charlotte with powdered sugar and serve with creme anglaise instead of whipped cream
Ingredients
Directions
Butter an 8 inch round 3-inch deep baking dish and arrange fresh or frozen lady fingers on the bottom and around the sides.
Fill with berries and set the dish aside.
Whisk together the eggs, sugar and flour in a work bowl and set aside.
In a small saucepan heat the butter over medium heat until the butter foams and turns a nutty brown color.
Remove from the heat and slowly pour the butter into the egg mixture, stirring continuously.
Add vanilla extract.
Pour the mixture over the berries.
Preheat oven to 350℉ (180℃).
Arrange a rack in the middle of the oven.
Place the dish in the oven for 45 minutes.
The charlotte is done when the top is crusty and the inside is smooth but not runny.
Let cool completely before serving.
To serve, invert the charlotte onto a plate and accompany with whipped cream.
This charlotte can be frozen for up to 4 months.
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