raspberry crème brûlée
(1 rating)
This is NOT your classic Crème Brûlée, but rather a simplified version based on a cornstartch pudding. No heating of the top is required, and surprisingly, once you get past the UNclassical features, it is a great dessert that is quick to put together and serve to your family. No need for individual ramekins, either.
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(1 rating)
yield
5 -6
prep time
15 Min
cook time
15 Min
Ingredients For raspberry crème brûlée
- PUDDING
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1/3 csugar
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1/4 ccorn starch
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1/4 tspsalt
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2 3/4 cwhole milk
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2 Tbspunsalted butter, cut in chunks
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1 tspvanilla extract
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1/2 tspgrated orange peel
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2 cfresh raspberries
- TOPPING
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1/4 csugar
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1 Tbsplight corn syrup
How To Make raspberry crème brûlée
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1To make the pudding: In a heavy 2-quart saucepan, combine sugar, cornstarch, and salt. Gradually stir in milk. Stirring constantly, bring to a boil over medium heat and boil for 1 minute. Remove from heat and stir in butter, vanilla, and orange peel. Keep stirring until butter melts completely.
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2Wash and gently pat dry the raspberries. Place raspberries in the bottom of a shallow 8-9 inch round serving dish. Pour pudding over raspberries. Cover with plastic wrap and refrigerate 3-4 hours, until well chilled.
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3To make topping: In a small saucepan, combine sugar and corn syrup. Cook over medium heat, stirring constantly, until light golden. Quickly drizzle over pudding. Chill 15 minutes longer. Topping will set up very hard.
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4To serve: Crack topping with back of a heavy spoon. Spoon pudding and raspberries into dessert dishes and top with some of the cracked sugar.
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5NOTE: I think this recipe came from the cornstarch box in the early 1950's.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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