Raspberry Creme Brule
5 stars based on 58 reviews
By carolsavage View all 43 recipes
carolsavage's Story
The biggest problem for me was trying to get the caster sugar on the top to caramelize evenly. I used to put it under the grill – can you believe it - we had a few fires!. Then one night I was out to dinner with my husband at this French Restaurant Read More
Related categories
Dessert and Sweets, French, Raspberry Creme Brule Party Food, Desserts, Sweets,
Ingredients
- 4 Egg Yolks
- 1 Pint Cream
- 1 Tsp (level) Caster Sugar
- 1 Tsp Vanilla Essence
- Caster Sugar Topping
- 1 box raspberries
Method
- 1. Mix yolks well with sugar.
2. Put cream in a double saucepan, bring to scalding point then allow to cool.
3. Pour cream mixture over egg yolk mixture, blending well.
4. Add vanilla essence and then return to the saucepan and thicken carefully over the heat stirring constantly.
TIP - Don't let it boil. You can tell when its ready because the cream mixture will cover and stick to the back of a spoon.
5. Put some raspberries (1 punnet) into a glass bowl and then strain in the cream mixture.
6. Leave in the fridge for at least 2 hours.
7. When cool and set - dust surface with caster sugar (I then found this cooks blow torch which I use to caramelise the sugar - its fab) - Put back into the fridge to cool
Recent Comments Add your comment
-
Look awesome!!
by Von Food-Housen on Tue Oct 2 2007 reply to this comment
-
I don't have a blow torch - how do I do this without one?
by gillmatt on Fri Aug 21 2009 reply to this comment
-
Put it under the grill
by Fiona Hudson on Fri Aug 28 2009 reply to this comment
-
Does it matter what cream you use?
by bexstirling on Fri Sep 4 2009 reply to this comment
-
I always use double cream and haven't tried it with single or whipping - so I don't know - if you try it let me know!!!
by carolsavage on Sat Sep 5 2009 reply to this comment
-
You can put it under the grill but when i do that put it in a dish with ice so the custardy part doesn't curdle
by carolsavage on Sat Sep 5 2009 reply to this comment
-
I use a small kitchen blowtouch. They are not very expensive and I have found it very useful for browning items.
by mayflie on Sun Sep 27 2009 reply to this comment
-
can you do this without the raspberries?
by Karen Kininmonth on Thu Feb 11 2010 reply to this comment
Video Techniques
No videos accompany this recipe
Suggested Accompaniments
There are no suggest accompaniments for this recipe
This is easy to make looks good and tastes delicious