Raspberry Creme Brule

This Creme Brule dessert is easy to make looks good and tastes delicious


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


Topping Caster Sugar
Vanilla Essence 1 Tsp
Caster Sugar 1 Tsp (level)
Cream 1 Pint
Egg Yolks 4
Raspberries 1 box

Hints 'n' Tips

If you dont have a cook's blow torch then put the creme brulee under the grill to brown - but put it in a dish with ice so you dont cook the custard!


Leave a Comment:

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Look awesome!!
I don't have a blow torch - how do I do this without one?
Put it under the grill
Does it matter what cream you use?
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!!!
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
I use a small kitchen blowtouch. They are not very expensive and I have found it very useful for browning items.
can you do this without the raspberries?
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