Recipe

Crème Brûlée W/ Raspberry-brown Sugar Crust Recipe


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Ingredients
  • 6 large egg yolks .
  • 4 tsps seedless raspberry jam (other flavors would work too) .
  • 3 c whipping cream .
  • 16 tsps brown sugar .
  • 3/4 c white sugar .
  • 1/4 tsp salt .
  • 1 pint fresh raspberries .
  • 1 tbsp vanilla

Directions
  • Step #1 Preheat oven to 325F degrees.
  • Step #2 Put your cream in a saucepan on Medium High & bring it to a simmer.
  • Step #3 You're looking for the little bubbles to form on the outside of the pan just before the cream starts to boil.
  • Step #4 This will take a few mins.
  • Step #5 While you are waiting, you can work on your egg mixture.
  • Step #6 Put egg yolks & white sugar In a large-ish bowl.
  • Step #7 With an electric mixer, mix for 2 to 3 mins until well mixed & smooth.
  • Step #8 Add vanilla & the salt.
  • Step #9 Mix until mixd.
  • Step #10 Turn cream off.
  • Step #11 Do not let it boil or boil over.
  • Step #12 Mix the hot cream into the eggs but don’t just pour it all in at once or the eggs will scramble.
  • Step #13 Add just a couple of tbsps of the hot cream to the egg mixture.
  • Step #14 With the mixer running on low, add a little more.
  • Step #15 After you've done this three times, you can start to add your cream in a steady slow stream.
  • Step #16 Keep the mixer running until you have all of the cream mixed inches.
  • Step #17 Now take your 9 X 13 pan & put all of your ramekins in it.
  • Step #18 Fill the pan with enough water to come halfway up the sides of the containers.
  • Step #19 NO MORE than that.
  • Step #20 Put a few raspberries in the bottom of each ramekin.
  • Step #21 Then carefully pour the cream mixture over the raspberries, up to about one-third of an inch from the top of the container--maybe even one-half of an inch, depending on how steady your hands are…because you now have to transfer this to the oven.
  • Step #22 Transfer the baking pan & its contents carefully into the oven.
  • Step #23 Just try not to get water into the custard-filled containers.
  • Step #24 That would be bad.
  • Step #25 Bake the custards for one hr.
  • Step #26 They will be light brown on top & "set.
  • Step #27 " Carefully remove the whole pan from the oven.
  • Step #28 Put them on a cookie sheet or tray & put them in your refrigerator to cool.
  • Step #29 You need to leave them in there at least 3 hrs to firm up.
  • Step #30 You can even leave them overnight.
  • Step #31 If you leave them overnight, cover them with plastic wrap after they have cooled.
  • Step #32 When you want to serve.
  • Step #33 Preheat your broiler.
  • Step #34 Smear a scant half tspful of raspberry jelly across the top of the baked custard.
  • Step #35 This is pretty sweet so just a smear is enough.
  • Step #36 Then sprinkle 2 tsps of brown sugar on top of each, trying to cover the jelly.
  • Step #37 If it doesn't cover completely, that's okay.
  • Step #38 Put all of the containers on a cookie sheet & place it under the broiler at least 6 to 8 inches below the heat source.
  • Step #39 Broil for up to 2 mins; you're watching for the brown sugar to completely melt.
  • Step #40 If there is jelly sticking through, it will glisten.
  • Step #41 When the sugar is melted, it will make a crust & you're ready to go.
  • Step #42 Let them cool for just a min & serve.
  • Enjoy the Crème Brûlée W/ Raspberry-Brown Sugar Crust recipe

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