- 6 brulees
- Total Time:
- Recipe By:
- Tom Fraker
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.
This is an elegant dessert to follow up a delicious meal.
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