CREME BRULEE W/RASPBERRIES (SALLYE)
By
sallye bates
@grandedame
11
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
Note: The prep time includes the time required to chill in the refrigerator.
Enjoy
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)
- 1 c
- fresh raspberries
- 1/2 c
- granulated sugar
- 2 Tbsp
- dry white wine
- 1/4 c
- water
CREME BRULEE INGREDIENTS
RASPBERRY SAUCE
How to Make CREME BRULEE W/RASPBERRIES (SALLYE)
- 1Bake pastry shells at 350ºF until light toasty brown and set aside. (about 5 minutes)
- 2Lightly 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 - 3Vigorously whisk until lemon colored and the consistency of mousse. Remove from heat and set aside.
- 4Place 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. - 5Return double boiler back to medium heat.
Cook, stirring constantly until mixture is quite thick (about 10 minutes) - 6Remove 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. - 7Spread 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. - 8Place in refrigerator for at least 3 hours up to 8 hours.
- 9When 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. - 10immediately 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. - 11HOW TO MAKE THE RASPBERRY SAUCE.
- 12Cook 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 - 13Place raspberries in food processor or blender and puree until very smooth.
Strain through a fine sieve to remove all the seeds. - 14Whisk the simple syrup and raspberry puree together until well blended.
