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Recipes
Raspberry Creme Brulee
Raspberry Creme Brulee
Raspberry Creme Brulee
photo credit: Ev Thomas
Raspberry Creme Brulee uses heavy cream, raspberries, 8 egg yolks, sugar and vanilla. Recipe is from the Williams Sonoma Catalog. Serves 6.
Recipe By:
Williams Sonoma Catalog
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Serves
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Creme Brulee
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Ingredients
48
raspberries
2 1/2
cups
heavy cream
8
egg
yolks
1/3
cup
sugar
12
teaspoons
sugar -- 2 for each ramekin
1
pinch
salt
1
teaspoon
vanilla
Instructions
Place 8 raspberries in each of six ramekins. Bring cream to simmer. In a bowl, whisk egg yolks, sugar and a pinch of salt until blended. Slowly whisk in hot cream, then stir in vanilla extract.
Divide mixture among the ramekins; set them in a baking pan and pour boiling water to come halfway up ramekins.
Bake in a preheated 300 degree oven for 35-40 minutes until set; don't overbake. Remove from pan, cool, then chill thoroughly. Before serving, sprinkle 2 tsp. sugar over each custard. Heat salamander over stove burner until very hot, then hold over sugar for several seconds, barely touching it, until the sugar melts and caramelizes.
Garnish with additional raspberries. Note: You can put under the broiler to melt and caramelize the sugar -- just be careful, it turns quickly.
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