Raspberry creme brulee

setting • 2 hours, special equipment • 6 ramekins • electric mixer

Makes 6

1 cup fresh raspberries

4 large egg yolks

8 tbsp granulated sugar

2¼ cups heavy whipping cream

1 tsp vanilla extract

Method:

1 Divide the raspberries among 6 ramekins. Put the egg yolks and 2 tbsp of the sugar in a large bowl and beat with an electric mixer until the mixture begins to thicken and becomes pale and creamy.

2 Heat the cream gently in a saucepan for 5 minutes. Do not let it boil. Remove from the heat, stir in the vanilla, and let cool for 5 minutes.

3 Slowly add the warm cream to the egg mixture, beating constantly. When it’s all incorporated, pour the mixture back into the pan, and cook over low heat for a couple of minutes, stirring all the time with a wooden spoon until thick. Do not let it boil. Strain the custard through a f sieve and pour into the ramekins and let cool. Cover loosely and transfer to the refrigerator to set for 2–3 hours or overnight.

4 When ready to serve, use a paper towel to blot any excess moisture from the tops of the custards. Sprinkle the tops evenly with the remaining sugar and place under a hot broiler, watching carefully, until the sugar bubbles and turns golden brown. Allow the topping to harden for 20 minutes before serving.

Cook’s Notes:

Add the cream to the eggs very slowly, otherwise it could curdle and become unusable.

Raspberry creme brulee