- Rating:
- Servings:
- 6 brulees
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 1 package Long Stem Raspberries remove stems
- 2 1/2 cups Heavy Cream
- 8 Egg Yolks
- 1/3 cup Granulated Sugar
- 1 pinch Salt
- 1 teaspoon Pure Vanilla Extract
- Superfine Granulated Sugar or Bakers Sugar as needed
- Dessert Sauces use Raspberry Dessert Sauce as needed
Directions
Preheat oven to 300ºF.
Using the raspberries, cover the bottom of 6 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. Strain the mixture into a small pitcher.
Divide mixture among the ramekins evenly, set them in a baking pan and pour boiling water to come halfway up ramekins.
Bake in the oven for 45 minutes to 1 hour until just set; don't over bake. Remove from pan, cool, then chill thoroughly. Before serving, sprinkle the fine sugar over each custard. Using a small torch, melt and caramelize the sugar evenly. The custard should have a bit of a shell covering it now. Garnish with the raspberry sauce and serve.
Note:
This is an elegant dessert to follow up a delicious meal.
