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Title: Brown Butter Blackberry Charlotte
Categories: Dessert
Yield: 6 Servings

5cBlackberries
20 Lady fingers
1/4cBrown sugar
3 Eggs
1cSugar
1/2cFlour
1/2cUnsalted butter
1/2tsVanilla 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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