Raspberry Crème Brulee

Name: Raspberry Crème Brulee
Ingredients: 12 oz. frozen unsweetened raspberries, thawed, drained; 3/4 c. sugar; 2 tsp. raspberry liqueur (optional); 5 egg yolks; 2 c. whipping cream; 1/4 tsp. vanilla extract; 5 tbs. unsalted butter; 1/3 c. firmly packed brown sugar

8 ingredients

2 steps

Ingredients

12 oz. frozen unsweetened raspberries, thawed, drained
3/4 c. sugar
2 tsp. raspberry liqueur (optional)
5 egg yolks
2 c. whipping cream
1/4 tsp. vanilla extract
5 tbs. unsalted butter
1/3 c. firmly packed brown sugar

Directions

1

Gently toss berries with 1/4 cup sugar and liqueur in bowl. Divide berries among six 3/4-cup ramekins or custard cups. Whisk egg yolks and remaining 1/2 cup of sugar in heavy medium saucepan until pale and thick, about 3 minutes. Add cream and vanilla. Set saucepan over medium jet and stir until custard thickens and leaves a path on the back of a spoon when finger is drawn across, about 7 minutes; do not boil. Add butter and stir until melted. Carefully spoon over berries. Cover and refrigerate at least 4 hours or overnight.
2

Preheat broiler. Press brown sugar through sieve over custards. Boil until sugar begins to melt and caramelize, about 2 minutes. Chill 3 hours.