Raspberry Crème Brulee Recipe
Ingredients
| Raspberries | 300 Gram | |
| Blackberries | 300 Gram | |
| Icing Sugar | 3 Tablespoon | |
| Egg yolks | 6 | |
| Caster sugar | 125 Gram | |
| Single cream - 2 X284 ml (10 fl oz) cartons | ||
| Demerara sugar - 4 tablespoons, to finish | ||
Directions
GETTING READY
1) Preheated the oven at 150°C/300°F/Gas Mark 2.
MAKING
2) In a pan, add 250g (8 oz) of each fruit.
3) Shaking occasionally, place a lid over the pan and gently cook the fruit for 3 minutes till soft.
4) Take off the heat and stir in the icing sugar. Cool and then refrigerate.
5) Add the egg yolks and caster sugar and mix well.
6) In a pot, add the cream and scald.
7) Slowly pour over the egg mixture, stirring continuously.
8) In a lightly greased 900 ml (1 1/2 pint) ovenproof dish, add the remaining uncooked fruit. Strain over the custard.
9) Place the dish in a shallow roasting tin and pour in cold water to a depth of 2.5 cm (1 inch).
10) Place in the oven for 1-1 1/2 hours till firm. Cool and chill.
11) Sprinkle the top with demerara sugar and brown under a preheated grill.
12) Occasionally turn the dish to evenly melt the sugar.
13) Cool and refrigerate for 1 hour.
SERVING
14) Serve with the stewed fruit.
1) Preheated the oven at 150°C/300°F/Gas Mark 2.
MAKING
2) In a pan, add 250g (8 oz) of each fruit.
3) Shaking occasionally, place a lid over the pan and gently cook the fruit for 3 minutes till soft.
4) Take off the heat and stir in the icing sugar. Cool and then refrigerate.
5) Add the egg yolks and caster sugar and mix well.
6) In a pot, add the cream and scald.
7) Slowly pour over the egg mixture, stirring continuously.
8) In a lightly greased 900 ml (1 1/2 pint) ovenproof dish, add the remaining uncooked fruit. Strain over the custard.
9) Place the dish in a shallow roasting tin and pour in cold water to a depth of 2.5 cm (1 inch).
10) Place in the oven for 1-1 1/2 hours till firm. Cool and chill.
11) Sprinkle the top with demerara sugar and brown under a preheated grill.
12) Occasionally turn the dish to evenly melt the sugar.
13) Cool and refrigerate for 1 hour.
SERVING
14) Serve with the stewed fruit.
Chef
