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Creme Brulees are my favorite dessert!
During fresh raspberry season, this creme brulee recipe is fantastic!
Check out all of Linda's
Puddings, Creams, and Custard Recipes.
Raspberry Creme Brulee Recipe
Recipe Type:
Creme Brulee ,
Puddings &
Custards,
Dessert
Yields:
6 servings
Prep time: 30 min
Cook time: 45 min
Ingredients:
1 basket fresh
raspberries, divided
6
eggs
yolks, chilled
6 tablespoons granulated sugar
1 vanilla bean, split lengthwise
1 1/2 cups
whipping cream , chilled
4 tablespoons sugar, for topping
Preparation:
Preheat oven to 275 degrees. Adjust oven rack to
center position. Butter six (6-ounce) custard cups and set them into a glass baking dish.
If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper
to ensure an even temperature on the bottom.
Place 8 raspberries in each of the custard cups.
In a large bowl, beat egg yolks until slightly thickened. Add sugar and mix until
dissolved. Scrape in seeds from vanilla bean. Whisk in cream, then pour mixture into
prepared custard cups.
Bring the water for the water bath
(see definition
on right) to a light simmer on top of the
stove; carefully pour hot water into the baking pan to come half-way up the sides of the
custard cups.
NOTE: The most common mistake people make in baking a custard is not putting
enough water in the hot-water bath. The water should come up to the level of the custard
inside the cups. You must protect your custard from the heat.
Definition of Water Bath or Bain-Marie
(bahn
mah-REE) -
A hot water
bath or bain-marie are used to cook custards and baked eggs in the oven without
curdling or cracking, and also used to hold sauces and to clarify
butter. Water baths
are most often used for egg-based dishes.
The proteins in the eggs are very
heat sensitive and only need to be warmed to cook thoroughly.
They will start to get firm at only 145 degrees. Cooking them
with a slow, gentle heat keeps the eggs soft and smooth.
Bake approximately 45 minutes or until set around
the edges but still loose in the center. The cooking time will depend largely on the size
of the custard cup you are using, but begin checking at a half hour and check back
regularly. When the center of the custard is just set, it will jiggle a little when
shaken, that's when you can remove it from the oven.
If using a
cooking thermometer,
inserted in the centers, it should register 170 to 175 degrees F. Begin
checking temperature.
 This
is the type of cooking and meat thermometer that I prefer and
use in my cooking.
I get many readers
asking what cooking/meat thermometer that I prefer and use in my
cooking and baking. I, personally, use the
Thermapen Thermometer
shown in the photo on the right. Originally designed
for professional users, the
Super-Fast Thermapen
Thermometer is used by
chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click
on the underlined:
Thermapen Thermometer.
Remove from oven and leave in the water bath
until cooled to room temperature. Remove cups from water bath, cover with plastic wrap,
and refrigerate at least 2 hours or up to 2 days.
When ready to serve, sprinkle approximately 2
teaspoons of remaining sugar over each creme brulee. For best results, use a small hand-held
torch. Hold the torch 4 to 5 inches from the sugar, maintaining a slow and even motion. Stop
torching just before the desired degree of doneness is reached, as the sugar will continue
to cook for a few seconds after flame has been removed.
If you don't have a torch, place
creme brulees 6 inches below the broiler for 4 to 6 minutes or until sugar bubbles and
turns golden brown.
Refrigerate creme brulees at least 10 minutes before serving. Serve
within 1 hour, as topping will deteriorate. Garnish with remaining raspberries before
serving.
Makes 6 servings (depending on size of custard
cups). Makes 6 servings (depending on size of custard
cups).
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