Raspberry main page


Frozen framboise mousse with apricot sauce and raspberries
Light raspberry mousse
Panna cotta with summer berry compote
Plum-raspberry sorbet
Raspberry bavarian cream
Raspberry-blueberry cake
Raspberry champagne
Raspberry cheesecake
Raspberry coconut squares
Raspberry creme brulee
Raspberry delight
Raspberry mousse
Raspberry soufflé with sauce sabayon
Raspberry pie
Raspberry triple crown
Raspberry-apricot shortcakes
Raspberry-apricot pie with hazelnut streusel topping
Raspberry-rhubarb custard tart
Riesling summer berry compote
White chocolate and raspberry tart

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

RASPBERRY CRÈME BRÛLÉE

Serves 6

12 ounces frozen unsweetened raspberries, thawed, drained
3/4 cup sugar
2 teaspoons raspberry liqueur
5 egg yolks
2 cups whipping cream
1/4 teaspoon vanilla extract
5 tablespoons unsalted butter
1/3 cup firmly packed brown sugar


Gently toss berries with 1/4 cup sugar and liqueur.
Divide berries among six 3/4-cup broiler proof ramekins. Whisk egg yolks and remaining ½ cup sugar in heavy saucepan until pale and thick.
Add cream and vanilla. Stirring constantly, thicken over medium heat; do not boil.
Add butter and stir until melted. Spoon over berries.
Cover and refrigerate at least 4 hours.
Preheat broiler. Press sugar through sieve over custards. Broil until sugar begins to melt and caramelize. Chill 3 hours.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

chefdecuisine.com © 1999-2017 All rights reserved.

>