RASPBERRY BRûLéE
Celebrate raspberry season with this take on crème brûlée. The sharp tang of this red fruit cuts through a rich custard base for the perfect summer dessert
Provided by Rosie Birkett
Categories Afternoon tea, Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Split the vanilla pod and scrape the seeds into a pan with the lemon zest and cream. Toss the pod in too. Heat until just before the cream boils - tiny bubbles will be forming at the edges. Turn off the heat and infuse for 15 mins.
- Heat oven to 160C/140C fan/gas 3. Put four ramekins into a roasting tin and fill the tin with boiling water so that about 2cm of the ramekins is uncovered.
- Divide the raspberries between the ramekins, reserving a few. Whisk the egg yolks and caster sugar, using an electric whisk, until very pale and fluffy, about 3 mins. Remove the zest and vanilla pod from the cooled cream, then slowly stir it into the egg mixture. Transfer to a jug and pour through a sieve into the ramekins, then top with the reserved raspberries. Bake in the oven for 20-25 mins until the custard forms a skin and holds a slight wobble when you nudge the tray. Allow to cool, then chill in the fridge for at least 4 hrs.
- If you don't have a blowtorch, heat the grill to high. Sprinkle demerara sugar over each ramekin and either use a blowtorch to caramelise the top or place them under the grill until the sugar has melted and crisped. Allow to settle for 5 mins before serving.
Nutrition Facts : Calories 523 calories, Fat 46 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
VANILLA CRèME BRûLéE WITH RASPBERRIES
Categories Berry Dessert Raspberry Vanilla Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F. Spread 1 tablespoon jam over bottom of each of six 3/4-cup soufflé dishes or custard cups. Press 7 berries, placed on their sides, into jam in each dish. Reserve remaining raspberries for garnish.
- Whisk yolks and 6 tablespoons sugar in medium bowl to blend. Scrape in seeds from vanilla bean. Gradually whisk in cream. Divide mixture among dishes. Arrange dishes in 13x9x2-inch baking pan. Pour enough hot water into pan to come halfway up sides of dishes.
- Bake custards until set in center, about 40 minutes. Place pan on work surface. Cool custards in water 30 minutes. Remove from water; chill overnight.
- Preheat broiler. Sieve 2 teaspoons brown sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until topping hardens, about 2 hours. Garnish with reserved berries.
RASPBERRY CREME BRULEE
Provided by Food Network Kitchen
Time 1h35m
Yield 4 Servings
Number Of Ingredients 7
Steps:
- Position a rack in the center of the oven and preheat to 300°F. Place four 9-ounce ramekins in a roasting pan. Bring a large pot of water to a boil and keep hot until ready to use.
- Set aside 12 of the raspberries and cook the rest with 1/2 cup of the sugar in a small saucepan over medium-high heat until the sugar has dissolved, the berries have broken down completely and the mixture starts to thicken, about 10 minutes. Let cool completely.
- Put the cream, half-and-half and salt in a medium saucepan. Split the vanilla bean in half lengthwise, scrape out the seeds with the back of a paring knife and add them, along with the bean, to the cream mixture. Bring the mixture to a boil over medium-high heat; immediately remove from the heat, cover and set aside.
- Combine the egg yolks with the remaining 1/2 cup of sugar in a large bowl and whisk until the mixture is pale yellow and thick. Whisking constantly, slowly pour in the hot cream mixture until well combined. Pour the custard through a fine-mesh strainer into a clean medium bowl and discard the vanilla bean.
- Spoon 2 tablespoons of the raspberry coulis into each ramekin and spread to cover the bottom. Carefully ladle the custard into the ramekins, dividing evenly, and place the roasting pan in the oven. Carefully pour the hot water into the roasting pan until it reaches about 2/3 of the way up each ramekin. Bake until the custard is just set and still slightly jiggles, about 55 minutes. Immediately transfer the ramekins to a rack to cool to room temperature, then chill, uncovered, for 3 hours up to 2 days.
- Just before serving, place the ramekins on a rimmed baking sheet and sprinkle sugar (about 1 tablespoon) over the top of each custard, tilting to spread evenly. Wipe off the ramekins with a moist paper towel. Using a torch, carefully caramelize the sugar until it is melted and a deep golden color. Once the sugar has hardened, garnish each custard with 3 of the reserved raspberries and serve.
RASPBERRY BRûLéE
A simple yet very elegant recipe that quickly broils fresh raspberries in a rich, creamy vanilla sauce.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place raspberries evenly in bottom of four 10-ounce custard cups or ramekins.
- Mix sugar, cornstarch and salt in 2-quart saucepan. Stir in half-and-half. Heat to boiling over medium heat, stirring frequently. Stir in vanilla. Spoon over raspberries.
- Set oven control to broil. Sprinkle 1 teaspoon brown sugar over mixture in each custard cup. Broil with tops 4 to 6 inches from heat 2 to 3 minutes or just until brown sugar is melted. Serve immediately. Cover and refrigerate any remaining desserts.
Nutrition Facts : Calories 170, Carbohydrate 34 g, Cholesterol 10 mg, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 360 mg
CHOCOLATE-RASPBERRY CREME BRULEE
Just when I thought nothing could beat the specialness of creme brulee, I created this decadent version that stars rich chocolate and sweet raspberries. Cracking through the top reveals a smooth and rich custard everyone enjoys. -Jan Valdez, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Place chocolate in a large bowl. In a large saucepan, bring cream and 1/2 cup sugar just to a boil. Pour over chocolate; whisk until smooth. Slowly stir hot cream mixture into egg yolks; stir in vanilla., Place 3 raspberries in each of 10 ungreased 6-oz. ramekins or custard cups. Evenly divide custard among ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 40-50 minutes or until centers are just set (custard will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate for at least 4 hours., Combine brown sugar and remaining sugar. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat until sugar is caramelized, 4-7 minutes. Refrigerate until firm, 1-2 hours. If desired, top with additional fresh raspberries.
Nutrition Facts : Calories 549 calories, Fat 46g fat (27g saturated fat), Cholesterol 294mg cholesterol, Sodium 44mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.
RASPBERRY CUSTARD PIE
Fresh, ripe raspberries nestled in a custard pie may be the ultimate summer dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Roll pate brisee to 1/8-inch thickness on a lightly floured surface. Fit into a 9-inch pie dish, and trim edges, leaving a 1-inch overhang. Tuck overhang under so edges are flush with rim, and crimp edges. Prick bottom of dough with a fork. Freeze for 15 minutes. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 25 to 30 minutes. Remove weights and parchment. Bake until crust is light gold and cooked through, 10 to 15 minutes. Let cool on a wire rack.
- Reduce oven temperature to 350 degrees. Whisk flour and 1/2 cup sugar in a medium bowl. Add egg and cream, and whisk to combine. Toss raspberries, remaining 1/4 cup sugar, and the salt in a medium bowl. Spoon berries into crust, then pour in cream mixture, filling to just below the rim.
- Bake until custard is set but still a bit wobbly in the center, about 45 minutes. Let cool in dish on a wire rack. Cover, and refrigerate for at least 2 hours (or up to 1 day). Garnish with fresh raspberries, and serve cold.
RASPBERRY BRULEE TART
Fresh raspberries and a brulee topping contrast with the thick vanilla custard filling. A lovely summer tart.
Provided by swissms
Categories Tarts
Time 6h45m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 14
Steps:
- Pastry:.
- Sift the flour, salt and confectioners' sugar into a bowl. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Mix together the egg yolks and orange zest, add to the dry ingredients and mix to a soft dough.
- Knead the pastry with our fingertips on a lightly floured work surface for a few seconds until smooth. Wrap in plastic wrap and chill for 30 minutes.
- Roll out the pastry and use to line a fluted 9-inch quiche pan. Wrap in plastic wrap and chill for 30 minutes. Put a baking sheet in the oven and prehat to 400°F.
- Prick the base of the pastry with a fork and line with foil and ceramic baking weights (or dry beans). Place on the hot baking sheet and bake for 10 minutes.
- Remove the foil and beans and bake the pastry for 5 minutes more.
- Lightly brush the base and sides of the pastry with egg white, then return to the oven for 3-4 minutes. Lower the oven temperature to 325°F.
- Custard:.
- Halve the vanilla bean lengthwise. Place in a small pan with the cream. Slowly bring to a boil, then remove the vanilla bean.
- In a large bowl, whisk the egg and egg yolks with the sugar until pale. Slowly whisk in the hot cream.
- Arrange the raspberries in the pastry. Pour the custard over the raspberries, then bake for 20 minutes, or until very lightly set. Place on a wire rack to cool, still in the tin. Chill for at least 4 hours, or overnight if possible.
- To add the brulee topping, first protect the edges of the pastry with pieces of foil. Dredge a thin layer of confectioners' sugar over the custard. Broil for 1 minute, or until the sugar melts and turns golden. Do not over bake/broil or the custard will separate. Chill for 10 minutes before serving.
Nutrition Facts : Calories 396.6, Fat 28.6, SaturatedFat 16.9, Cholesterol 228.5, Sodium 114.8, Carbohydrate 30.3, Fiber 1.5, Sugar 12.6, Protein 5.7
WHITE CHOCOLATE AND RASPBERRY CREME BRULEE
My favorite creme brulee recipe with white chocolate and raspberry. It's pretty simple compared with some I've seen and tried. My young son likes all the stirring involved and loves to help make this treat.
Provided by hersheygirl
Categories Desserts Custards and Pudding Recipes Creme Brulee Recipes
Time 2h40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Divide jam evenly among 8 ramekins; spread to cover bottom. Place ramekins in a large baking dish pan with 2-inch (or larger) sides.
- Combine cream and white chocolate in a pan over medium-low heat. Stir constantly until chocolate has melted, about 5 minutes. Add 1/2 cup sugar and stir until dissolved; do not boil. Remove from the heat.
- Mix egg yolks, vanilla, and salt together in a bowl with a pour spout. Add cream mixture in slowly, whisking all the white. Pour mixture evenly on top of jam in the ramekins. Fill the outer pan with hot water so it's at least halfway up the outsides of the ramekins; this water bath will keep the egg from becoming rubbery and will keep your custard smooth.
- Bake in the preheated oven until mixture is set but still a little wobbly in the middle; 40 to 45 minutes. Remove from the oven and transfer ramekins to a cooling rack to cool to room temperature, about 30 minutes. Place in the refrigerator to chill, at least 1 hour.
- Remove ramekins from the refrigerator. Sprinkle about 1 teaspoon sugar evenly over the top of each custard. Fire custards with a kitchen torch until sugar is liquefied and starts to brown. Allow crust to harden for about 2 minutes, then serve immediately.
Nutrition Facts : Calories 473.3 calories, Carbohydrate 38.4 g, Cholesterol 241 mg, Fat 34.3 g, Fiber 0.1 g, Protein 4.8 g, SaturatedFat 20.3 g, Sodium 73.2 mg, Sugar 36.1 g
RASPBERRY CUSTARD BRULEE
Make and share this Raspberry Custard Brulee recipe from Food.com.
Provided by Punky Julster
Categories Breakfast
Time P1DT15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- For custard, in a small saucepan thoroughly combine 2 tablespoons of the sugar and the cornstarch; add the milk and egg. Cook and stir with a wooden spoon over medium heat just until the mixture begins to bubble. (Do not overcook.) Immediately pour the custard into a small bowl; let mixture cool about 5 minutes.
- Whisk sour cream into custard; add vanilla. Cover and chill custard for up to 24 hours.
- To serve, divide berries evenly among four goblets or dessert dishes. Spoon chilled custard over berries. (If necessary, thin custard with a little milk before spooning over berries.) Set aside.
- For topping, in a heavy small skillet or saucepan heat remaining 2 tablespoons sugar over medium-high heat until sugar begins to melt shaking skillet occasionally to heat evenly (do not stir). Reduce heat to low; cook sugar until melted and golden, stirring as necessary with a wooden spoon. Quickly drizzle caramelized sugar over each custard. Serve immediately.
Nutrition Facts : Calories 152.5, Fat 2.7, SaturatedFat 0.9, Cholesterol 56.6, Sodium 55.5, Carbohydrate 28.4, Fiber 6, Sugar 19.9, Protein 5
RASPBERRY CUSTARD PIE
Dorothy Regnier of Kamloops, British Columbia suggests, "You can substitute other kinds of berries or rhubarb in the filling for this pie. But raspberries are hard to beat!"
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, beat eggs. Add sugar, flour, milk, vanilla and salt; mix well. Gently fold in raspberries. Pour into crust. For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. , Bake 10 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 45-50 minutes longer. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 588 calories, Fat 20g fat (12g saturated fat), Cholesterol 118mg cholesterol, Sodium 259mg sodium, Carbohydrate 95g carbohydrate (62g sugars, Fiber 6g fiber), Protein 8g protein.
More about "raspberry custard brulee recipes"
RASPBERRY CUSTARD RECIPE - THIS IS HOW I COOK
From thisishowicook.com
Cuisine AmericanCategory DessertServings 6Total Time 45 mins
- Heat half and half over medium heat until bubbles form around edge of pan. (I did this in the microwave and heated the cream for about 2 minutes, but ovens do vary. The key is to not boil this or make it too hot or you may cook the eggs when the half and half is added.)
RASPBERRY CREME BRULEE - | BAKERSBEANS (WANDA BAKER)
From bakersbeans.ca
Ratings 6Estimated Reading Time 5 mins
RASPBERRY CUSTARD BRULEE | MIDWEST LIVING
From midwestliving.com
RASPBERRY CRèME BRûLéE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
RASPBERRY CREME BRULEE RECIPE - TASTE AND TELL
From tasteandtellblog.com
RASPBERRY CUSTARD BRULEE - FRONTPAGE
From frontpage.pch.com
RASPBERRY CUSTARD PIE - EASY RASPBERRY PIE FROM PLATTER TALK
From plattertalk.com
LOW CARB RASPBERRY CUSTARD (CREME BRULEE) WITH CHAMPAGNE
From lowcarbmaven.com
RASPBERRY-BROWN BUTTER CUSTARD PIE RECIPE - FOOD & WINE
From foodandwine.com
RASPBERRY BRûLéE RECIPE | COOKINGPAL - COOKINGPAL® US
From cookingpal.com
COOL RASPBERRY BRULEE RECIPE - RECIPES.NET
From recipes.net
67 RASPBERRY RECIPES FOR ROSY DRINKS AND SWEET-TART CAKES
From epicurious.com
RASPBERRY & LAVENDER CRèME BRûLéE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
You'll also love