Raspberry Crème Brulee Recipes

RASPBERRY CREME BRULEE RECIPE

Steps:

• Preheat the oven to 300ºF.
• Place the cream in a saucepan over medium-low heat. Split the vanilla bean in half, and scrape out the seeds. Add the seeds and the bean to the cream. Heat the cream just until bubbles start to form around the outside of the pan.
• Meanwhile, combine the egg yolks and the sugar in a large bowl and whisk until they are lighter in color.
• Place individual serving sized ramekins in a baking dish. Divide the raspberries between the ramekins.
• Once the cream has just started to bubble, remove the vanilla bean. Slowly pour a few tablespoons of the cream into the egg mixture, whisking vigorously the whole time. Continue to add the warm cream until it has all been incorporated, making sure to whisk the entire time. If Pour the mixture into the ramekins, over the raspberries.
• Fill a large liquid measuring cup with very hot water. Transfer the baking dish with the ramekins to the oven, then carefully pour the water into the baking dish, about halfway up the sides of the ramekins, being careful to not get any water into the custards.
• Bake until the creme brûlée is set, but it still has a little bit of a jiggle in the center, 50-60 minutes. Remove the dish from the oven, and carefully remove the ramekins from the hot water. Let them cool completely, then refrigerate until completely chilled, at least 2 hours but preferably overnight.
• When ready to serve, sprinkle the tops of the creme brûlée with the sugar. Using a kitchen torch, torch the sugar until it is melted and crispy. Let sit for a few minutes before topping with a few additional raspberries and then serve.

RASPBERRY CREME BRULEE

Steps:

• Position a rack in the center of the oven and preheat to 300 degrees F. Place four 9-ounce ramekins in a roasting pan. Bring a large pot of water to a boil and keep hot until ready to use.
• Set aside 12 of the raspberries and cook the rest with 1/2 cup of the sugar in a small saucepan over medium-high heat until the sugar has dissolved, the berries have broken down completely and the mixture starts to thicken, about 10 minutes. Let cool completely.
• Put the cream, half-and-half and salt in a medium saucepan. Split the vanilla bean in half lengthwise, scrape out the seeds with the back of a paring knife and add them, along with the bean, to the cream mixture. Bring the mixture to a boil over medium-high heat; immediately remove from the heat, cover and set aside.
• Combine the egg yolks with the remaining 1/2 cup of sugar in a large bowl and whisk until the mixture is pale yellow and thick. Whisking constantly, slowly pour in the hot cream mixture until well combined. Pour the custard through a fine-mesh strainer into a clean medium bowl and discard the vanilla bean.
• Spoon 2 tablespoons of the raspberry coulis into each ramekin and spread to cover the bottom. Carefully ladle the custard into the ramekins, dividing evenly, and place the roasting pan in the oven. Carefully pour the hot water into the roasting pan until it reaches about 2/3 of the way up each ramekin. Bake until the custard is just set and still slightly jiggles, about 55 minutes. Immediately transfer the ramekins to a rack to cool to room temperature, then chill, uncovered, for 3 hours up to 2 days.
• Just before serving, place the ramekins on a rimmed baking sheet and sprinkle sugar (about 1 tablespoon) over the top of each custard, tilting to spread evenly. Wipe off the ramekins with a moist paper towel. Using a torch, carefully caramelize the sugar until it is melted and a deep golden color. Once the sugar has hardened, garnish each custard with 3 of the reserved raspberries and serve.

RASPBERRY CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. Add the cardamom and mix well. With the mixer on low speed, slowly add the cream to the eggs. Add the framboise and vanilla. Distribute the raspberries among 6 (6 to 8 - ounce) ramekins and then pour the custard mixture into the ramekins until they're almost full. (I use a large glass measuring cup for easy pouring.)
• Place the ramekins on a sheet pan and carefully pour hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are just set when gently shaken. Remove the custards from the water bath, cool to room temperature, cover and refrigerate until cold.
• To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
• 284784Recipe courtesy Ina Garten .