Raspberry Creme Brûlée

AuthorBobCategoryDifficultyBeginner

Raspberry Creme Brûlée - Fresh or Frozen Raspberries topped with a deliciously creamy custard and singed sugar coating finish.

Creme Brûlée

Yields6 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 150 g Raspberries (Fresh or Frozen)
 3 cups Double Cream
 6 Egg Yolks
 0.33 cup Caster Sugar
 1 tsp Vanilla Essence
 0.33 cup Demerara Sugar

1

Pour 3 cups of Double Cream into a saucepan and place over a moderate heat. Occasionally stir.

2

Place your raspberries into 6 ramekin dishes, 5-6 fl oz.

3

In a separate bowl, add your egg yolks, sugar and vanilla essence and whisk together vigourously.

4

When the cream has almost boiled, add the egg mixture and continue to cook, stirring continuously, until the liquid starts to thicken. Do not boil.

5

Pour the liquid over the raspberries to fill each ramekin.

6

Finally, sprinkle the demerara sugar over the surface of each brûlée. Either using a butane torch or placing the brûlées under the grill, singe the sugar until it starts to caramelise.

Refrigerate for at least 2-3 hours before serving. For best results, make the brûlées the day before you require them.

Ingredients

 150 g Raspberries (Fresh or Frozen)
 3 cups Double Cream
 6 Egg Yolks
 0.33 cup Caster Sugar
 1 tsp Vanilla Essence
 0.33 cup Demerara Sugar

Directions

1

Pour 3 cups of Double Cream into a saucepan and place over a moderate heat. Occasionally stir.

2

Place your raspberries into 6 ramekin dishes, 5-6 fl oz.

3

In a separate bowl, add your egg yolks, sugar and vanilla essence and whisk together vigourously.

4

When the cream has almost boiled, add the egg mixture and continue to cook, stirring continuously, until the liquid starts to thicken. Do not boil.

5

Pour the liquid over the raspberries to fill each ramekin.

6

Finally, sprinkle the demerara sugar over the surface of each brûlée. Either using a butane torch or placing the brûlées under the grill, singe the sugar until it starts to caramelise.

Refrigerate for at least 2-3 hours before serving. For best results, make the brûlées the day before you require them.

Raspberry Creme Brûlée

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