Ingredients with Measurements:
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1/2 cup raspberry puree
- 6 egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar
Special equipment needed:
- 6 ramekins
- Kitchen torch
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a saucepan, heat the heavy cream and granulated sugar over medium heat until the sugar dissolves.
3. Add the raspberry puree to the cream mixture and stir until well combined.
4. In a separate bowl, whisk the egg yolks and vanilla extract together.
5. Slowly pour the cream mixture into the egg yolks while whisking continuously.
6. Strain the mixture through a fine-mesh sieve to remove any lumps.
7. Divide the mixture evenly among the ramekins.
8. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
9. Bake for 35-40 minutes or until the custard is set but still slightly jiggly in the center.
10. Remove the ramekins from the water bath and let them cool to room temperature.
11. Cover the ramekins with plastic wrap and refrigerate for at least 2 hours or overnight.
12. When ready to serve, sprinkle the brown sugar evenly over the top of each custard.
13. Use a kitchen torch to caramelize the sugar until it forms a crispy top.
14. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Chilling time: 2 hours or overnight
5. Temperature:
Preheat the oven to 325°F.
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories per serving: 450
Total fat: 35g
Saturated fat: 21g
Cholesterol: 285mg
Sodium: 40mg
Total carbohydrates: 30g
Dietary fiber: 0g
Total sugars: 28g
Protein: 5g
Substitutions for ingredients:
- You can use any fruit puree instead of raspberry puree.
- You can use white sugar instead of brown sugar for the topping.
Variations:
- You can add a tablespoon of raspberry liqueur to the custard mixture for extra flavor.
- You can top the custards with fresh raspberries or other berries.
Tips and tricks:
- Make sure to strain the custard mixture to remove any lumps or seeds.
- Be careful when using the kitchen torch to caramelize the sugar. Hold it about 2 inches away from the custard and move it around in circular motions to evenly brown the sugar.
Storage instructions:
Cover the ramekins with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
You can serve the custards cold or at room temperature.
Presentation ideas:
Serve the custards in the ramekins or unmold them onto a plate.
Garnishes:
Top the custards with fresh raspberries or other berries.
Pairings:
Serve the custards with a glass of sparkling wine or champagne.
Suggested side dishes:
Serve the custards with a side of shortbread cookies or biscotti.
Troubleshooting advice:
If the custards are not setting, bake them for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the custards until they are set to prevent any foodborne illnesses.
Food history:
Creme brulee is a French dessert that dates back to the 17th century.
Flavor profiles:
This raspberry creme brulee has a creamy and rich custard base with a sweet and tart raspberry flavor. The caramelized sugar topping adds a crispy texture and a hint of caramel flavor.
Serving suggestions:
Serve the custards as a dessert after a fancy dinner party or a romantic date night.
Related Categories
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Region: French
Taste: Sweet, Creamy, Fruity, Caramelized, Rich