Vanilla Creme Brulee With Raspberries Recipe - Cooking Index
Vanilla Creme Brulee With Raspberries Recipe - Cooking Index
Even though purists protested, a variety of ingredients were used to flavor the classic French custard. And in all its incarnations, it became the fin-de-siecle way to end a swanky restaurant meal.
Courses: Dessert| 6 tablespoons | 90ml | Raspberry jam |
| 2 | Baskets fresh raspberries - (1/2-pint ea) | |
| 6 | Egg yolks (large) | |
| 6 tablespoons | 90ml | Sugar |
| 1 | Vanilla bean - split lengthwise | |
| 1 1/2 cups | 355ml | Whipping cream |
| 12 teaspoons | 60ml | Golden brown sugar - (packed) |
Preheat oven to 325 degrees. Spread 1 tablespoon jam over bottom of each of six 3/4-cup souffle dishes or custard cups. Press 7 berries, placed on their sides, into jam in each dish. Reserve remaining raspberries for garnish.
Whisk yolks and 6 tablespoons sugar in medium bowl to blend. Scrape in seeds from vanilla bean. Gradually whisk in cream. Divide mixture among dishes. Arrange dishes in 13- by 9- by 2-inch baking pan. Pour enough hot water into pan to come halfway up sides of dishes.
Bake custards until set in center, about 40 minutes. Place pan on work surface. Cool custards in water 30 minutes. Remove from water; chill overnight.
Preheat broiler. Sieve 2 teaspoons brown sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until topping hardens, about 2 hours. Garnish with reserved berries.
This recipe yields 6 servings.
Source:
Bon Appetit, September 1999
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