Fresh Berries with Creme Brulee Crust from Rita


6-8 oz cream cheese, softened

1/2 (generous)  cup lemon or lime curd (either homemade or purchased)

1/2 cup sour cream

3-4 cups mixed berries but not strawberries; raspberries, blackberries and blueberries are great

Couple handfuls light brown sugar

Handful slivered almonds for top

Adjust oven rack around 7-8 inches from broiler. Whisk cream cheese, curd and sour cream together until smooth.

Scatter berries in a 1 quart broiler safe sprayed gratin dish or tart pan. Spoon cream cheese mixture over and gently spread to cover. Sprinkle brown sugar on top.  Broil until sugar is bubbly and caramelized, about 3-4 minutes. Serve right away. Serves 4.

Tip from Rita's kitchen: This makes a delicious parfait topping as well - just layer fresh berries with the topping in pretty wine glasses and garnish with edible flowers, etc.


1 cup sugar

2/3 cup fresh lemon juice

5 large eggs, room temperature

1/2 cup unsalted butter, melted and kept hot

Combine sugar, juice and eggs in blender. Whirl until mixed. On low speed, add butter in thin stream. Transfer to saucepan and cook over low heat, stirring occasionally, until mixture is thickened, about 10-15 minutes. Let cool. Store in refrigerator up to two weeks. Mixture will thicken in the frig.  Makes two cups.

Bonus Recipe:

Easy double berry ice cream

Eva and I made this with frozen strawberries and freshly picked black raspberries.

1 cup whipping cream

16 oz frozen sweetened strawberries, thawed but still cold

2 teaspoons vanilla

Handful or so of berries optional but good)

Blend cream, strawberries and vanilla. Pour into ice cream maker and freeze 15-20 minutes. About 5 minutes before it's done, toss in the fresh berries. It will be a soft set ice cream.