raspberry crème brûlée
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.
prep time
15 Min
cook time
15 Min
method
---
yield
5-6 serving(s)
Ingredients
- PUDDING
- 1/3 cup sugar
- 1/4 cup corn starch
- 1/4 teaspoon salt
- 2 3/4 cups whole milk
- 2 tablespoons unsalted butter, cut in chunks
- 1 teaspoon vanilla extract
- 1/2 teaspoon grated orange peel
- 2 cups fresh raspberries
- TOPPING
- 1/4 cup sugar
- 1 tablespoon light corn syrup
How To Make raspberry crème brûlée
-
Step 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.
-
Step 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.
-
Step 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.
-
Step 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.
-
Step 5NOTE: I think this recipe came from the cornstarch box in the early 1950's.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fruit Desserts
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes