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Raspberry crème brûlee

User reviews
(2 votes)
Origin of dish:  France
Type of cooking:  Oven
Preparation time: 20 minutes
Cooking time: 60 minutes
Ingredients (serves 4):


Preheat oven to 150°C (300°F), grease four individual ramequins.
Gently heat the cream and vanilla in a pan, over a low heat.
Remove from heat as soon as it begins to boil, cover, and leave to infuse for five minutes.

Whisk the egg yolks and sugar in a bowl, until they become stiff.
Add the cream little by little, but remove the vanilla pod.
Share the mixture out between the ramequins.
Add a few raspberries to each portion.
Carefully put them under the oven grill, and cook for an hour.

Remove, and allow to cool.
Chill for an hour.

Sprinkle with brown sugar, then caramelise for a few minutes under a hot grill.
Decorate with more raspberries, then serve.
Advice: If the grill has heated the creme caramels too much, put them on the fridge for 10 minutes before serving - it won't hurt the caramel.

User comments

(Review left on 01/08/2011 on the recipe for Raspberry crème brûlee)
I think the cooking instructions may be incorrect??? Grill for 1 hour???
(Review left on 30/07/2011 on the recipe for Raspberry crème brûlee)
Sounds delicious. However, is it me or does part of the recipe cooking instruction NOT make sense?
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