Raspberry Creme Brulee

* Exported from MasterCook *

Raspberry Creme Brulee

Recipe By : Williams Sonoma catalog
Serving Size : 6 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
48 raspberries
2 1/2 cups heavy cream
8 egg yolks
1/3 cup sugar
12 teaspoons sugar -- 2 for each ramekin
1 pinch salt
1 teaspoon vanilla

Place 8 raspberries in each of six ramekins. Bring cream to simmer. In a
bowl, whisk egg yolks, sugar and a pinch of salt until blended. Slowly whisk
in hot cream, then stir in vanilla extract. Divide mixture among the
ramekins; set them in a baking pan and pour boiling water to come halfway up
ramekins. Bake in a preheated 300 degree oven for 35-40 minutes until set;
don't overbake. Remove from pan, cool, then chill thoroughly. Before serving,
sprinkle 2 tsp. sugar over each custard. Heat salamander over stove burner
until very hot, then hold over sugar for several
seconds, barely touching it, until the sugar melts and caramelizes. Garnish
with additional raspberries.

Note: You can put under the broiler to melt and caramelize the sugar -- just
be careful, it turns quickly.

Posted to Fabfood 1/99


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