Sorry for the night time picture, I will try to picture this in day time soon!
Creme Brûlée – literally translated burnt cream. Doesn’t everything sound nicer in French? You’d probably say “eewww…” if I asked if you wanted some burnt cream for dessert. But creme brûlée? Hell yes!
And because of the fancy name, you might think that must be hard to make. WRONG! It’s actually really easy, so easy that I decided to make it a bit more complicated, by adding a raspberries coulis to it. So if you don’t like raspberries, you can totally ignore that bit and just go with the rest of the recipe.
Raspberries Creme Brûlée
A quick french dessert that everyone loves!
Servings: 4
Equipment
- 4 ramekins
- roasting tin
Ingredients
Raspberries Coulis
- 100 g Raspberries
- 2 tbsp Caster sugar
- 1 zest of lime
Creme Brûlée
- 4 egg yolks
- 70 g caster sugar
- 270 ml double cream
- 20 g soft brown sugar (for sprinkling on top)
Instructions
Raspberry Purée
- Put the raspberries, lime zest and sugar in a bowl, leave it to one side for 10 or 15 mins.
- Fork them up! (I mean mash them)
Crème Brûlée
- Preheat oven to 150'C / 300'F / gas mark 2, line a roasting tin with parchment paper.
- Whisk the egg yolks and caster sugar together.
- Heat the cream up a little bit over a gentle heat, DON'T boil it! Otherwise you'll have scrambled eggs.
- Slowly pour the cream into the egg yolks. Keep whisking as you go. Otherwise you'll have scrambled eggs!
- Divide the mixture into 4 ramekins. I used the big ones which holds 150ml, so if you have small ramekins you might have to adjust a bit.
- Put the ramekins in the roasting tin, pour warm water into the tin so it comes up to halfway of the ramekins. (A bain-marie, baby!)
- Put it in the oven carefully for 35 – 40 min, it should be slightly wobbly in the middle.
- Remove from the oven and leave to cool on a rack.
- Get your grill on, sprinkle your brûlées with the brown sugar and put them on a baking sheet.
- Put them under the grill for 2 or 3 minutes until you have the brûlée caramelised top!
