" This is easy to make looks good and tastes delicious "
This recipe belongs to 'Mydish Group'
Raspberry Creme Brule
Added on Sat Aug 4 2007
Views 1668
The Basics
- Dish: Dessert and Sweets
- cuisine: French
- Serves: 6-8
- Prep Time: 0hrs 15 mins
- Cooking Time: 4hrs 0 mins
Ingredients
- 4 Egg Yolks
- 1 Pint Cream
- 1 Tsp (level) Caster Sugar
- 1 Tsp Vanilla Essence
- Caster Sugar Topping
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
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The Story Behind The Recipe
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 and I got talking to the chef, he told me about these little cooks blow torches one can buy at most good cook shops – I have never looked back. The blow torch does a perfect job. As a result this is probably my best known pudding amongst my dinner party friends.
Posted By Von Food-Housen on Tue Oct 2 2007
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