Raspberry Creme Brulee Recipe

  1. For the gelee, you will need to work several hours in advance, a day is even better so the gelee can set overnight.
  2. Combine all the ingredients in a sauce pan and simmer gently for 5 minutes.
  3. Pour into oven-proof dishes in which you will ultimately serve your brule.
  4. All you need is a thin layer in each dish, approximately A 1/4 cup in each dish.
  5. Place in cooler (refrigerator) until completely set (several hours or overnight).
  6. Preheat oven to 300 degrees F. For the brule, you will need to split the vanilla bean in half and scrape out the seeds with the back of a pairing knife.
  7. Heat the cream to a high simmer in a thick-bottomed sauce pan.
  8. Add the vanilla pod and seeds to the cream, turn off the heat and allow to steep for 10 minutes.
  9. In a stainless steel bowl, whisk the sugar into the yolks.
  10. Whisk for one minute until it forms ribbons, then add the milk.
  11. Pour in the cream after it has steeped for 10 minutes and has had a chance to cool a bit.
  12. Remove the pod but leave the seeds.
  13. You will need a water bath.
  14. This is simply a pan filled with warm water that can hold your brule dishes.
  15. The water should be just deep enough to come half way up the dishes.
  16. This water helps to protect the delicate custard from getting too hot and scrambling.
  17. Remove the dishes from the cooler (refrigerator) and divide the brule mix evenly among them.
  18. Bake in a water bath until the custard is set.
  19. The timing is difficult to determine because it depends on the shape and depth of the dishes you use.
  20. But you can expect to be watching these anywhere from 25 minutes to 45 minutes.
  21. They should just wiggle a bit when wiggled.

gelee, sugar, raspberry puree, water, agar powder, milk, cream, egg yolks, sugar, vanilla bean

Taken from cookeatshare.com/recipes/raspberry-creme-brulee-712 (may not work)

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