Raspberry Creme Brulee Recipes

RASPBERRY BRûLéE

Steps:

• Split the vanilla pod and scrape the seeds into a pan with the lemon zest and cream. Toss the pod in too. Heat until just before the cream boils - tiny bubbles will be forming at the edges. Turn off the heat and infuse for 15 mins.
• Heat oven to 160C/140C fan/gas 3. Put four ramekins into a roasting tin and fill the tin with boiling water so that about 2cm of the ramekins is uncovered.
• Divide the raspberries between the ramekins, reserving a few. Whisk the egg yolks and caster sugar, using an electric whisk, until very pale and fluffy, about 3 mins. Remove the zest and vanilla pod from the cooled cream, then slowly stir it into the egg mixture. Transfer to a jug and pour through a sieve into the ramekins, then top with the reserved raspberries. Bake in the oven for 20-25 mins until the custard forms a skin and holds a slight wobble when you nudge the tray. Allow to cool, then chill in the fridge for at least 4 hrs.
• If you don't have a blowtorch, heat the grill to high. Sprinkle demerara sugar over each ramekin and either use a blowtorch to caramelise the top or place them under the grill until the sugar has melted and crisped. Allow to settle for 5 mins before serving.

CHOCOLATE-RASPBERRY CREME BRULEE

Steps:

• Place chocolate in a large bowl. In a large saucepan, bring cream and 1/2 cup sugar just to a boil. Pour over chocolate; whisk until smooth. Slowly stir hot cream mixture into egg yolks; stir in vanilla., Place 3 raspberries in each of 10 ungreased 6-oz. ramekins or custard cups. Evenly divide custard among ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 40-50 minutes or until centers are just set (custard will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate for at least 4 hours., Combine brown sugar and remaining sugar. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat until sugar is caramelized, 4-7 minutes. Refrigerate until firm, 1-2 hours. If desired, top with additional fresh raspberries.

RASPBERRY CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. Add the cardamom and mix well. With the mixer on low speed, slowly add the cream to the eggs. Add the framboise and vanilla. Distribute the raspberries among 6 (6 to 8 - ounce) ramekins and then pour the custard mixture into the ramekins until they're almost full. (I use a large glass measuring cup for easy pouring.)
• Place the ramekins on a sheet pan and carefully pour hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are just set when gently shaken. Remove the custards from the water bath, cool to room temperature, cover and refrigerate until cold.
• To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
• 284784Recipe courtesy Ina Garten .

RASPBERRY CREME BRULEE

Steps:

• Position a rack in the center of the oven and preheat to 300°F. Place four 9-ounce ramekins in a roasting pan. Bring a large pot of water to a boil and keep hot until ready to use.
• Set aside 12 of the raspberries and cook the rest with 1/2 cup of the sugar in a small saucepan over medium-high heat until the sugar has dissolved, the berries have broken down completely and the mixture starts to thicken, about 10 minutes. Let cool completely.
• Put the cream, half-and-half and salt in a medium saucepan. Split the vanilla bean in half lengthwise, scrape out the seeds with the back of a paring knife and add them, along with the bean, to the cream mixture. Bring the mixture to a boil over medium-high heat; immediately remove from the heat, cover and set aside.
• Combine the egg yolks with the remaining 1/2 cup of sugar in a large bowl and whisk until the mixture is pale yellow and thick. Whisking constantly, slowly pour in the hot cream mixture until well combined. Pour the custard through a fine-mesh strainer into a clean medium bowl and discard the vanilla bean.
• Spoon 2 tablespoons of the raspberry coulis into each ramekin and spread to cover the bottom. Carefully ladle the custard into the ramekins, dividing evenly, and place the roasting pan in the oven. Carefully pour the hot water into the roasting pan until it reaches about 2/3 of the way up each ramekin. Bake until the custard is just set and still slightly jiggles, about 55 minutes. Immediately transfer the ramekins to a rack to cool to room temperature, then chill, uncovered, for 3 hours up to 2 days.
• Just before serving, place the ramekins on a rimmed baking sheet and sprinkle sugar (about 1 tablespoon) over the top of each custard, tilting to spread evenly. Wipe off the ramekins with a moist paper towel. Using a torch, carefully caramelize the sugar until it is melted and a deep golden color. Once the sugar has hardened, garnish each custard with 3 of the reserved raspberries and serve.

VANILLA BEAN CREME BRULEE WITH RASPBERRIES

Steps:

• For the custard: Preheat the oven to 325 degrees F. Place 4 (6-ounce) ramekins in a 13 by 9 by 2-inch baking pan. Fill a tea kettle or small saucepan with a spout with water and heat.
• Add the heavy cream and sugar to a medium saucepan and whisk to combine. Using a sharp paring knife, split the vanilla bean lengthwise and scrape the seeds from the vanilla bean using the back of the knife to prevent the pod from breaking. Add the seeds and bean to the saucepan. (If any of the vanilla seeds get stuck to your fingers, grab some of your extra sugar and rub the sugar between your fingers over the saucepan to remove every last bit of vanilla seeds and let fall into the cream.) Whisk over medium heat until the sugar dissolves, the vanilla seeds break up and the mixture comes to a simmer. Cover the pan, reduce the heat to low and simmer for 10 minutes. Strain into a large measuring cup or bowl with a spout and either discard the vanilla bean or reserve, dry out and add to your sugar bowl!
• Place a medium bowl over some wet paper towels, or form a dish towel into a circle or wreath shape and nestle the bowl in the center. This will help act as your third hand or as a base to hold the bowl in place when you start tempering in your hot liquid. Separate the eggs, add the yolks to the bowl and whisk to combine. (Reserve the egg whites for another use, or make meringues and store in an air-tight container for a sweet treat anytime!) Gradually whisk in the hot cream mixture, making sure to scrape any remaining vanilla beans into the mixture as well. Return the custard to the measuring cup. Pour the custard into the ramekins, or use either a 4 or 6-ounce ladle to help evenly distribute. Pour enough hot water from your tea kettle into the pan to come halfway up the sides of the ramekins. Carefully transfer the baking dish into the oven. Alternatively, to make sure none of the water from the pan ends up in the filled ramekins, you can place the pan with the ramekins in the oven, and then add the water to come halfway up the sides.
• Bake the custards until the center is set but still jiggles a bit when you gently shake the pan, 30 to 35 minutes. Carefully remove the ramekins from the water bath and set aside to cool to room temperature. Once at room temperature, place into the refrigerator to cool completely.
• For the brulee: Sprinkle 1 to 2 teaspoons sugar evenly over the tops of each custard, picking up the ramekin if needed. Position the flame of a baker's torch 1 to 2 inches above the surface of the custard and move the torch around in an even circle to melt and brown the sugar, moving from ramekin to ramekin. Do not allow the sugar to burn. You can even pick up and tilt the ramekin to help even out the caramelized sugar. If you don't have a baker's torch, place all the ramekins on a baking sheet and pop under the broiler. Watch the whole time, and rotate the baking sheet as needed until the sugar melts and browns evenly.
• For the berries: Combine the raspberries, sugar and lemon zest in a bowl. Let stand at room temperature at least 15 minutes and up to 1 hour. When ready to serve, spoon the berry mixture atop the custards.
• Cook's Note: Creme brulee is super easy and you can infuse the cream with almost any flavor. If you like coffee, add a pinch or 2 of instant coffee granules to the cream. For a lavender-scented brulee, just steep a dash of lavender in the cream, then strain as usual.
• Propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. They should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.

WHITE CHOCOLATE AND RASPBERRY CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Divide jam evenly among 8 ramekins; spread to cover bottom. Place ramekins in a large baking dish pan with 2-inch (or larger) sides.
• Combine cream and white chocolate in a pan over medium-low heat. Stir constantly until chocolate has melted, about 5 minutes. Add 1/2 cup sugar and stir until dissolved; do not boil. Remove from the heat.
• Mix egg yolks, vanilla, and salt together in a bowl with a pour spout. Add cream mixture in slowly, whisking all the white. Pour mixture evenly on top of jam in the ramekins. Fill the outer pan with hot water so it's at least halfway up the outsides of the ramekins; this water bath will keep the egg from becoming rubbery and will keep your custard smooth.
• Bake in the preheated oven until mixture is set but still a little wobbly in the middle; 40 to 45 minutes. Remove from the oven and transfer ramekins to a cooling rack to cool to room temperature, about 30 minutes. Place in the refrigerator to chill, at least 1 hour.
• Remove ramekins from the refrigerator. Sprinkle about 1 teaspoon sugar evenly over the top of each custard. Fire custards with a kitchen torch until sugar is liquefied and starts to brown. Allow crust to harden for about 2 minutes, then serve immediately.

RASPBERRY CREME BRULEE

Steps:

• Position a rack in the center of the oven and preheat to 300 degrees F. Place four 9-ounce ramekins in a roasting pan. Bring a large pot of water to a boil and keep hot until ready to use.
• Set aside 12 of the raspberries and cook the rest with 1/2 cup of the sugar in a small saucepan over medium-high heat until the sugar has dissolved, the berries have broken down completely and the mixture starts to thicken, about 10 minutes. Let cool completely.
• Put the cream, half-and-half and salt in a medium saucepan. Split the vanilla bean in half lengthwise, scrape out the seeds with the back of a paring knife and add them, along with the bean, to the cream mixture. Bring the mixture to a boil over medium-high heat; immediately remove from the heat, cover and set aside.
• Combine the egg yolks with the remaining 1/2 cup of sugar in a large bowl and whisk until the mixture is pale yellow and thick. Whisking constantly, slowly pour in the hot cream mixture until well combined. Pour the custard through a fine-mesh strainer into a clean medium bowl and discard the vanilla bean.
• Spoon 2 tablespoons of the raspberry coulis into each ramekin and spread to cover the bottom. Carefully ladle the custard into the ramekins, dividing evenly, and place the roasting pan in the oven. Carefully pour the hot water into the roasting pan until it reaches about 2/3 of the way up each ramekin. Bake until the custard is just set and still slightly jiggles, about 55 minutes. Immediately transfer the ramekins to a rack to cool to room temperature, then chill, uncovered, for 3 hours up to 2 days.
• Just before serving, place the ramekins on a rimmed baking sheet and sprinkle sugar (about 1 tablespoon) over the top of each custard, tilting to spread evenly. Wipe off the ramekins with a moist paper towel. Using a torch, carefully caramelize the sugar until it is melted and a deep golden color. Once the sugar has hardened, garnish each custard with 3 of the reserved raspberries and serve.

RASPBERRY CREME BRULEE

Steps:

• Stir together 1/2 cup non-fat milk and non-fat milk powder until blended.
• Stir in remaining non-fat milk, egg substitute, 1/3 cup sugar and vanilla.
• Place 5 to 7 raspberries in bottom of each of 6 (5-ounce) custard cups.
• Pour custard mixture over raspberries.
• Bake in pan filled with hot water to 1-inch depth in 325-degree oven about 35 minutes or until custard is set.
• Chill.
• Fifteen minutes before serving, sprinkle 1/2 teaspoon sugar over top of each custard.
• Place cups on baking sheet and broil 4 inches from heat until sugar is caramelized.