I know it is high in energy, it’s fat, but I just can’t stop eating it once I make some. This is a classic creme brulee but I added some fresh raspberries to it. Though I reduced the sugar amount by one third, the custard was still sweet to me. However, the sourness of the raspberries gave some balance to the creme brulee.
I already got a blow torch, so the last step was now easier for me. As it is already sweet, I just sprinkled a little sugar on the custard and used the blow torch to caramelize it.
Ingredients: (make about 6 small ramekins)
- 4 egg yolks
- 50g white sugar
- 500g heavy cream
- 1/2 vanilla pod
- 1/4 tsp salt
- fresh raspberries
- extra sugar
- Preheat the oven to 325F (165C).
- Whisk the yolks and 50g sugar in a large bowl until incorporated.
- Scrape down the vanilla seeds, then add all the seeds and pod together with the cream into a small saucepan placed over medium heat. Cook until the cream is nealy boiled then remove from the heat. Let the cream cool down for about 5 minutes. Remove the vanilla pod. Gradually pour the hot cream into the yolk mixture, stirring constantly while pouring. Stir in the salt.
- Line a towel on a baking tray filled with hot water.
- Place some raspberries into each ramekin. Fill the ramekins with cream mixture until nearly full, then place on the tray. Insert the tray into the oven centre and bake for about 25 minutes or until set.
- Remove from the oven. Let cool completely then chill in the fridge at least 4 hours or over night.
- Sprinkle some sugar on the custard surface. Use a blow torch or place the ramekins under a griller to burn the sugar until caramelized.
Your creme brulee is now completed.