Recipe for cooking caramel glazed raspberry creme brulee

Desserts to Go with Coffee and Tea :: Souffles and Puddings

Caramel Glazed Raspberry Creme Brulee

2 c. heavy cream
8 lrg. egg yolks
1/2 c. sugar
1/4 to 1/2 tsp. vanilla extract or flavoring
Fresh raspberries or raspberry jam

Heat heavy cream almost to a simmer.

In a med. bowl, stir egg yolks and sugar just until blended. Gradually stir in cream. Strain through a fine mesh sieve into a bowl, or lrg. measuring c.. Stir in 1/4 to 1/2 tsp vanilla extract or flavoring. Place in the bottom of six 6-ounce ramekins 4 to 5 fresh raspberries, or 2 tsp. raspberry jam. Fill the ramekins and place in a water bath. Set the pan in the oven, and set oven temperature at 250 degrees F. Bake until the custard is still slightly quivery in the center, 1 to 1 1/2 hours.

Remove ramekins from water; let cool to room temperature. Cover with plastic wrap and refrigerate for 8 hours to two days. Blot any excess moisture off the top before caramelizing.

Caramel Glaze

1/2 c. sugar
1/4 c. water

Place a bowl filled with cold water near the stove. Put sugar into a sm., heavy saucepan. Drizzle the water over the top.

Over med. heat, without stirring, swirl the pan until a clear syrup forms. The syrup needs to clarify before it boils, so keep a close eye on it. Once it does, increase the heat to high, and bring the syrup to a rolling boil over high heat, cover the pan tightly and let boil two mins.. Uncover and cook until the syrup begins to darken. Swirl the pan until the syrup is amber. Dip the bottom of the pan in cold water to stop cooking, and spoon a Tbsp. of caramel over the custards, tilting to cover. If the caramel stats getting too dark, dip again in cold water. If it starts getting thick before you are done, reheat over low heat.

Refrigerate about one hour or more - up to 8 hours.

Dust with sugar, and place about four in.es under a broiler just until the sugar caramelizes. Serve immediately.