Raspberry Crème Brûlée
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Raspberry Crème Brûlée
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
Raspberry Coulis:
- 8 oz fresh raspberries
- ⅓ cup white sugar
- Zest of 1 lemon
Crème Brûlée :
- 4 cups chilled heavy cream, divided
- ⅔ cup white sugar
- Pinch of salt
- 1 vanilla bean, split in half lengthwise and seeds scraped out
- 12 large egg yolks
- 8 tsp turbinado sugar
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Instructions
- Adjust an oven rack to the lower-middle section of the oven. Preheat the oven to 300 degrees.
- Make the raspberry coulis by placing the raspberries in a small saucepan over medium heat.
- Add the sugar along with the lemon zest and cook until the sugar has dissolved, the berries have broken down completely, and the mixture starts to thicken, about 10 minutes.
- Let it cool completely.
- Leave the sauce as is or strain it through a cheesecloth and a fine strainer if you prefer it without seeds. Set aside.
- Make the crème brûlée by combining 2 cups of cream, sugar, and salt in a medium saucepan.
- Remove the seeds from the vanilla bean and add them to the pan, submerging the vanilla pod in the cream.
- Bring the mixture to a boil over medium heat, then reduce the heat to a simmer and let steep for 15 minutes to infuse the flavors.
- Meanwhile, place a Silpat mat (or a thin kitchen towel on the bottom of a large rimmed baking sheet or roasting pan.
- Arrange 8 (4-5 oz) ramekins on the Silpat mat.
- Pour or ladle a bit of raspberry coulis evenly into the bottom of each ramekin.
- Bring a large kettle of water to boil over high heat.
- After the vanilla bean has steeped, add the remaining 2 cups of cream to cool the mixture.
- Whisk the yolks well in a large bowl.
- Add about 1 cup of the cream mixture into the yolks; whisk until combined; repeat with remaining cream whisking until evenly colored and thoroughly combined.
- Strain through the fine-mesh strainer into a pitcher or bowl; discard the solids in the fine strainer.
- Carefully pour or ladle the mixture into the ramekins, dividing it equally among them.
- Carefully place the rimmed baking sheet with the ramekins on the oven rack; pour boiling water from the kettle into the baking pan, being careful not to splash water into the ramekins, until the water reaches two-thirds of the way up the sides of the ramekins.
- Bake until the centers of the custards are just barely set and are no longer sloshy.
- A digital thermometer inserted in the center should read 170-175 degrees, 30-35 minutes.
- Begin checking the temperature about 5 minutes before the recommended time.
- Transfer the ramekins to a wire rack; cool to room temperature, about 2 hours.
- Set the ramekins on a rimmed baking sheet, cover tightly with plastic wrap, and place them into the refrigerator for at least 3-4 hours.
- Uncover the ramekins.
- If condensation has collected on the custard surface, place a paper towel on the surface to soak up the mixture.
- Sprinkle the top of each ramekin with about a teaspoon of turbinado sugar; tilt and tap each ramekin for even coverage.
- Ignite the torch and caramelize the sugar carefully.
- Refrigerate uncovered, to re-chill, 10-20 minutes, if desired. Serve. Enjoy!
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