Friday, November 19, 2004

Raspberry Creme Brulee

Heat 2 cups heavy cream, 2 cups Half & Half, 1 tsp vanilla.
Mix in bowl, 8 egg yolks, 1/2 cup sugar. Beat until a pale yellow and thick
While beating slowly, add 1/4 tsp cinnamon and a pinch of salt.
Bake in custard dishes/ramekins or dish that can take oven, frig and broiler.
Place dish on a large pan. Add hot water to bottom of the pan. Bake at 350 for one hour 10 minutes test, no drip. Cool 6-7 hours in frig.

Raspberry Syrup
Puree 1 1/2 cups raspberries, with 1/2 lemon (1TB) and 1 1/2 TB sugar. Press through
seeds. Take custard and pan and put ice on pan to top.

Brown sugar on custard. Broil about 30 seconds - watch it!
More sifted brown sugar on top and broil 30 seconds, watching. Frig one hour.

No comments: