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MainRecipes |  Raspberry Creme BruleeView this category using RSS

   Raspberry Creme Brulee submitted by Aaron Johnson
This is a wonderful Creme Brulee recipe, the rasberries offset the sweet very nicely. Double Yummy from AJ. (first made on Saturday 12/07/2002)

Place 8 raspberries in each of six ramekins.
Bring cream to simmer.
In a bowl, whisk egg yolks, sugar and a pinch of salt until blended.
Slowly whisk in hot cream, then stir in vanilla extract. Divide mixture among the ramekins; set them in a baking pan and pour boiling water to come halfway up ramekins. Bake in a preheated 300 degree oven for 35-40 minutes until set; don't overbake.
Remove from pan, cool, then chill thoroughly.
Before serving, sprinkle 2 tsp. sugar over each custard. Heat salamander over stove burner
until very hot, then hold over sugar for several seconds, barely touching it, until the sugar melts and caramelizes.
Garnish with additional raspberries.

Couple notes: a) You can use frozen rasberries if fresh rasberries aren't available. b) We chilled it in the refrigerator for 2 hours which seemed to be just right!

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v 48 raspberries
v 2 1/2 cups heavy cream
v 8 egg yolks
v 1/3 cup sugar
v 12 teaspoons sugar -- 2 for each ramekin
v 1 pinch salt
v 1 teaspoon vanilla

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