Raspberry Crème Brulee
- 12 oz. frozen unsweetened raspberries, thawed, drained
- 3/4 c. sugar
- 2 tsp. raspberry liqueur (optional)
- 5 egg yolks
- 2 c. whipping cream
- 1/4 tsp. vanilla extract
- 5 tbs. unsalted butter
- 1/3 c. firmly packed brown sugar
- Gently toss berries with 1/4 cup sugar and liqueur in bowl. Divide berries among six 3/4-cup ramekins or custard cups. Whisk egg yolks and remaining 1/2 cup of sugar in heavy medium saucepan until pale and thick, about 3 minutes. Add cream and vanilla. Set saucepan over medium jet and stir until custard thickens and leaves a path on the back of a spoon when finger is drawn across, about 7 minutes; do not boil. Add butter and stir until melted. Carefully spoon over berries. Cover and refrigerate at least 4 hours or overnight.
- Preheat broiler. Press brown sugar through sieve over custards. Boil until sugar begins to melt and caramelize, about 2 minutes. Chill 3 hours.
unsweetened raspberries, sugar, raspberry liqueur, egg yolks, whipping cream, ubc, unsalted butter, brown sugar
Taken from www.epicurious.com/recipes/member/views/raspberry-creme-brulee-50172704 (may not work)