"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Raspberry Creme Brulee Recipe

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This recipe for Raspberry Creme Brulee, by , is from Cater Cook'n, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marty Sonders (husband of Susan Aud Sonders)
Added: Friday, December 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
48 raspberries
2 1/2 c. heavy cream
8 egg yolks
1/3 c. sugar
12 tsp. sugar-two per each ramekin dish
1 pinch of salt
1 tsp. vanilla

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

Number Of Servings:
Number Of Servings:
six
Personal Notes:
Personal Notes:
This is a Christmas Eve tradition!

 

 

 

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