Raspberries crème brûlée
15
75
4
No
Ingredients
- 5 raspberries per crème
- 6 egg yolks
- 600 ml (600 gr) of cooking cream
- 2.5 ml (1/2 teaspoon) of vanilla extract
- 45 ml (3 tablespoons) of raspberries coulis (homemade or commercial)
- 70 ml (70 g) of sugar powder
- Brown sugar, for caramelization
Preparation
Side-by-side mode
- Preheat oven at 210 °F (100 °C) then set cream to boil with vanilla.
- With the mixer, whip egg yolks with sugar powder till the mixture blanch.
- Add raspberries coulis then mix again.
- When the cream boils, pour a bit on the former mixture while stirring.
- Set 5 raspberries at the bottom of each ramekin then divide cream onto each ramekins.
- Oven bake at 210 °F (100 °C) for about 1 h 15 minutes.
- Let cool down for minimum 2 hours.
- When serving, spray with brown sugar and caramelize in the oven, the grill or with a blowpipe.
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