Brown butter blackberry charlotte
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Brown butter blackberry charlotte
Last updated 6/12/2012 1:10:57 AM. Recipe ID 38314. Report a problem with this recipe.
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      Title: Brown butter blackberry charlotte
 Categories: Desserts
      Yield: 6 Servings
      5 c  Blackberries
     20    Lady fingers
    1/4 c  Brown sugar
      3    Eggs
      1 c  Sugar
    1/2 c  Flour
    1/2 c  Unsalted butter
    1/2 ts Vanilla extract
           Whipped cream for garnish
  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 350F. 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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Recipe ID 38314 (Apr 03, 2005)

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