CREME BRULEE W/RASPBERRIES (SALLYE)

sallye bates

By
@grandedame

This was a favorite dish my daughter served at catering events. It is very tasty and makes an elegant presentation. I have tried to simplify it a bit, but you can "gussy" it up with mint sprigs, coconut sprinkles or other garnishments as your desire.

Note: The prep time includes the time required to chill in the refrigerator.

Enjoy


Featured Pinch Tips Video

Comments:

Serves:

6

Prep:

3 Hr

Cook:

35 Min

Method:

Stove Top

Ingredients

CREME BRULEE INGREDIENTS

6
extra large egg yolks
1-1/4 c
granulated sugar
3 c
heavy cream
1-1/2 tsp
real mexican vanilla
1 c
fresh raspberries
6 to 8
frozen pastry shells (preformed)

RASPBERRY SAUCE

1 c
fresh raspberries
1/2 c
granulated sugar
2 Tbsp
dry white wine
1/4 c
water

Directions Step-By-Step

1
Bake pastry shells at 350ºF until light toasty brown and set aside. (about 5 minutes)
2
Lightly whisk egg yolks.

Place eggs and 1/2 cup of sugar in the top half of a double boiler over very hot water over medium heat
3
Vigorously whisk until lemon colored and the consistency of mousse. Remove from heat and set aside.
4
Place cream, remainder of sugar and vanilla in a heavy saucepan over medium heat.

Bring to a boil, then immediately remove from heat.

Slowly pour into egg yolks mixture, whisking rapidly as you pour.
5
Return double boiler back to medium heat.

Cook, stirring constantly until mixture is quite thick (about 10 minutes)
6
Remove top half of double boiler and place in a bowl of ice.

Stir occasionally while mixture cools until it reaches the consistency of a very thick custard.
7
Spread a single layer of fresh raspberries over the bottom of baked puff pastry shells.

Spoon cooled crème over raspberries to the top of the shells.
8
Place in refrigerator for at least 3 hours up to 8 hours.
9
When chilled, sprinkle 2 tablespoon sugar over each filled shell.

OPTIONS:

If you have a hand held kitchen butane torch, you can use it to caramelize the sugar.

If you don't have a torch, place shells on a baking sheet lined with parchment paper about 6 inches away from broiler flame for about 3 minutes or until sugar caramelized.

DO NOT OVERCOOK OR CREME WILL MELT.
10
immediately remove from heat. Pour raspberry sauce over the bottom of 6 dessert plates.

Place a crème brulee in the center of each and serve immediately.
11
HOW TO MAKE THE RASPBERRY SAUCE.
12
Cook over medium heat sugar, water, and white wine in a heavy small pan or skillet until sugar is completely dissolved and you have a smooth syrup.

Remove from heat and allow to cool
13
Place raspberries in food processor or blender and puree until very smooth.

Strain through a fine sieve to remove all the seeds.
14
Whisk the simple syrup and raspberry puree together until well blended.

About this Recipe

Course/Dish: Puddings, Other Desserts
Main Ingredient: Dairy
Regional Style: American