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Raspberry Créme Brûlée

Categories: Entertaining, Party Snacks, Sweet
Type: Desserts and Baked Goods

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
Raspberry Créme Brûlée photo

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  1. 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.
  2. 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.
  3. 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.
  4. 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:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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