Scarlett WCrème Brûlée with Sugared Raspberries
January 11th 2007 16:20
Crème Brûlée with Sugared Raspberries
About Crème Brûlée
Crème Brûlée is a dessert consisting of a rich custard base topped with a layer of hard caramel, created by burning sugar under a grill or other intense heat source. It is usually served cold in individual ramekins. The custard base is normally flavoured with just vanilla, but it can be flavoured in a number of ways, with chocolate, liqueur, fruit, etc.
In Britain, it is associated with Trinity College, Cambridge, where the college arms were “ impressed on top of the cream with a branding iron. It was introduced to Trinity College in 1879, though some cookbooks claim a much older origin.
Often the hardened sugar on top will be carmalized by igniting a thin layer of liqueur sprinkle over the top.
In Catalonia, it is called crema catalana, and has a custard base aromatized with lemon and cinnamon.
INGREDIENTS
Serves 6
600 ml fresh whipping cream
4 medium egg yolks
75 gm caster sugar
½ teaspoon vanilla essence
175 gm fresh raspberries
1. Preheat the oven to 150 degrees Celsius. Pour the cream into a bowl and place over a saucepan of gently simmering water. Heat gently but do not allow to boil.
2. Meanwhile, whisk together the egg yolks, 50 gm of the caster sugar and the vanilla essence. When the cream is warm, pour it over the egg mixture briskly whisking until it is mixed completely.
3. Pour into 6 individual ramekin dishes and place in a roasting tin. Fill the tin with sufficient water to come halfway up the sides of the dishes.
4. Bake in the preheated oven for about 1 hour, or until the puddings are set. (To test if set, carefully insert a round bladed knife into the centre, if the knife comes out clean they are set.)
5. Remove the puddings from the roasting tin and allow to cool. Chill in the refrigerator, preferably overnight.
6. Sprinkle the sugar over the top of each dish and place the puddings under a preheated hot grill.
7. When the sugar has caramelized and turned deep brown, remove from the heat and cool. Chill the puddings in the refrigerator for 2-3 hours before serving.
8. Toss the raspberries in the remaining caster sugar and sprinkle over the top of each dish. Serve with a little extra cream if liked.
**From “Quick and Simple Desserts” and “Wikipedia, the free encyclopedia” **
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