Raspberry Creme Brulee

Name: Raspberry Creme Brulee
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 1 teaspoon cardamom; 1 large extra - large egg; 4 larges extra - large egg yolks; 2 Tbsps framboise liqueur; 710 milliliters heavy cream; 1 pints fresh raspberries; 118 milliliters sugar, plus 1 tablespoon for each serving; 1 teaspoon pure vanilla extract

Need a gluten free and vegetarian dessert? Raspberry Creme Brulee could be an awesome recipe to try. This recipe serves 6. One serving contains 563 calories, 6g of protein, and 48g of fat. From preparation to the plate, this recipe takes around 3 hours. If you have cardamom, raspberries, extra - egg, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 300 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Egg Yolk

Cream

Sugar

Egg

Equipment you will use

Hand Mixer

Sauce Pan

Bowl

Add the cardamom and mix well. With the mixer on low speed, slowly add the cream to the eggs.

Ingredients you will need

Cardamom

Cream

Egg

Equipment you will use

Blender

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.)

Ingredients you will need

Raspberries

Custard

Vanilla

Equipment you will use

Measuring Cup

Ramekin

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.

Ingredients you will need

Water

Equipment you will use

Ramekin

Frying Pan

Bake for 35 to 40 minutes, until the custards are just set when gently shaken.

Equipment you will use

Oven

Remove the custards from the water bath, cool to room temperature, cover and refrigerate until cold.

Ingredients you will need

Water

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.

Ingredients you will need

Spread