Raspberry Créme Brûlée
Créme brûlée tastes amazing when it has raspberries added to it.
Prep Time: 10M
Cooking Time: 30M
Serves: Makes 6
- 1 cup fresh raspberries
- 4 large egg yolks
- 8 tbsp granulated sugar
- 21/4 cups heavy whipping cream
- 1 tsp vanilla extract
- Divide the raspberries among 6 ramekins. Put the egg yolks and 2 tbsp of the sugar in a large bowl and beat with an electric mixer until the mixture begins to thicken and becomes pale and creamy.
- Heat the cream gently in a saucepan for 5 minutes. Do not let it boil. Remove from the heat, stir in the vanilla, and let cool for 5 minutes.
- Slowly add the warm cream to the egg mixture, beating constantly. When it's all incorporated, pour the mixture back into the pan, and cook over low heat for a couple of minutes, stirring all the time with a wooden spoon until thick. Do not let it boil. Strain the custard through a f sieve and pour into the ramekins and let cool. Cover loosely and transfer to the refrigerator to set for 2-3 hours or overnight.
- When ready to serve, use a paper towel to blot any excess moisture from the tops of the custards. Sprinkle the tops evenly with the remaining sugar and place under a hot broiler, watching carefully, until the sugar bubbles and turns golden brown. Allow the topping to harden for 20 minutes before serving.
- Use ripe peaches or sweet cherries instead of the raspberries.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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