CREME BRULEE W/BERRIES (SALLYE)

Name: CREME BRULEE W/BERRIES (SALLYE)
Prep time: 3 h
Cook time: 35 min
Total time: 3 h 35 min
Yield: 6
Cuisine: American
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

By sallye bates
@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

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

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
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How to Make CREME BRULEE W/BERRIES (SALLYE)

Step-by-Step

Bake pastry shells at 350ºF until light toasty brown and set aside. (about 5 minutes)
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
Vigorously whisk until lemon colored and the consistency of mousse. Remove from heat and set aside.
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.
Return double boiler back to medium heat.

Cook, stirring constantly until mixture is quite thick (about 10 minutes)
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.
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.
Place in refrigerator for at least 3 hours up to 8 hours.
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.
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.
HOW TO MAKE THE RASPBERRY SAUCE.
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
Place raspberries in food processor or blender and puree until very smooth.

Strain through a fine sieve to remove all the seeds.
Whisk the simple syrup and raspberry puree together until well blended.
***You can substitute blueberries, sliced strawberries, blackberries, or your choice of other kinds.