Raspberry creme brulee

  • Time
  • Yield 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.
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