French Dessert
Source:Adit’s Laboratory
Prep Time:10-30 Minutes
Servings:4
It tastes exactly like it sounds but is half as difficult. Works great with strawberries, as well. In fact, try any fruit you like.
Ingredients:
| 3/4 | cup | whipping cream |
| 3 | egg, |
|
| 3 | tablespoon | sugar |
| 1/2 | vanilla bean |
|
| 1/4 | cup | rasberry |
| 4 | ramekins |
Directions:
1) Preheat oven to 300 degrees F.
2) Lightly whisk 2 egg yolks with the sugar and the flesh inside the vanilla bean until the sugar is almost dissolved. Heavy beating will cause too much air to mix into the yolk. Once the rasberries have been pureed, add a little bit of sugar to them to balance the tartness. Add the cream and pureed rasberries into the egg yolk mixture and stir completely.
3) Pour equal amounts into 4 ramekins and bake in a hot water bath for approximately 25 minutes. The top layer should set nicely. Baking too long will cause the creme brulée to be rubbery.
4) 2 hours before serving, sprinkle a layer of sugar on top and burn with a torch till nice and brown. Refrigerate and serve cold.
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