Raspberry Creme Brûlée

Please don’t be disappointed with me because I didn’t caramelize a crispy layer of sugar on top of this creme brûlée. I know it’s blasphemous to even call it creme brûlée if the aforementioned layer of sugared shellac isn’t present, so let’s just resolve this issue and I’ll rename the dessert if you can come up with a better name.
(I just don’t think Raspberry Custard sounds appetizing, so please don’t suggest that one.)

Regardless of what you want to call this dessert, let me prepare you for a serious problem. Assuming you believe addiction is a problem. It’s so easy to make, and it tastes unbelievably good, which means you’ll be making this fairly often. The addition of raspberry liqueur (which needs to play a more prominent role in my life, I just decided) takes this dessert to a totally new level. Speaking of addiction! (Insert awkward chuckle here.) But let’s not judge. We all need a good dose of calcium-rich cream once in a while- and this dessert is a fabulous way to get it.

Adapted from my Vanilla Bean Creme Brûlée recipe…

8 egg yolks

1/3 cup sugar

1 teaspoon real vanilla extract

2 cups heavy cream

6 tablespoons Chambord (or other raspberry liqueur)- optional

3/4 cup raspberry jam

raspberries (for garnish)
1. Preheat oven to 300° and line two casserole dishes with a paper towel each.
2. In a large bowl, whisk yolks with sugar until smooth and pale (2 minutes). Add vanilla and heavy cream, and whisk until incorporated.
3. Strain mixture with a fine-mesh sieve into a bowl (one with a spout if you happen to have).
4. Pour into four ramekins (or six shallow ones), and drizzle a place into casserole dishes on top of paper towels (placed to prevent the ramekins from sliding around). Fill the pans with water so it reaches halfway up the sides of the ramekins.
5. Bake for 40 – 50 minutes, until jiggly in the centers. Remove from oven and place ramekins on cooling rack. Cool completely before spreading 2 tablespoons of jam over top of each ramekin. Serve with fresh raspberries and indulge.
Tips:
- Use your favorite jam. Strawberry, apricot, huckleberry- whatever excites you.
- Warm the jam for a few seconds in the microwave if it’s tough to spread.
- Add a dash of raspberry extract if you don’t use the Chambord- just whisk about 1/2 teaspoon in with the vanilla.
- Enjoy!
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December 26th, 2015 | More Sweets Please | No Comments | Tags: Fruit, Goopy