Creme Brulee with Raspberries

Crème Brulee

Crème Brulee

Yield: 4 servings

  • 1 pt. Heavy Cream
  • 1/2 ea. Vanilla Bean, split
  • 4 ea. Egg Yolks
  • 3/4 cup Sugar
  • 1/4 cup Light Brown Sugar, sifted
  1. Pre-heat oven to 325 degrees.
  2. Pour heavy cream and the vanilla bean into a heavy sauce pot. Heat until it begins to do not to boil.
  3. simmer
  4. Whisk the egg yolks and sugar in a stainless steel bowl. Remove vanilla bean from warm cream and pour about 1/4 of the hot liquid into the egg yolks and whisk together to temper the mixture. Add the remaining cream, making sure to incorporate all of the vanilla bean seeds. Mix thoroughly.
  5. Pour mixture into four ramekins. Place the ramekins in a baking dish. Pour enough water into the pan to come half way up the sides of the ramekins. Place in oven and bake until the custard has just set, around 45 minutes.
  6. Remove and cool completely in refrigerator. Dust the top of the custard with light brown sugar and brown under the broiler until the sugar starts to smoke and do not burn.
  7. melt
  8. Serve with favorite berries.

*Substitute regular granulated sugar for the light brown. Also, use a torch instead of the broiler to caramelize the sugar.

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