|
Creme Brulee with Raspberries
6 extra large egg yolks
1 1/4 cups sugar
3 cups heavy cream
1 vanilla bean, split
1 cup raspberries
6 puff pastry shells
Combine egg yolks and 1/2 cup sugar in the top 1/2 of the double
boiler over very hot water. Whisk (or beat with a hand mixer) until
lemon-colored and the consistency of mousse. Remove from heat and
set aside. Place cream and vanilla bean in a heavy saucepan over
medium heat. Bring to a boil and immediately remove from heat.
Strain through a fine sieve. Slowly pour into egg yolks, whisking
rapidly as you pour. Return double boiler to heat and cook, stirring
constantly, for about 10 minutes or until mixture is quite thick.
Remove top 1/2 of double boiler and place in a bowl of ice. Stir
occasionally while mixture cools until it reaches the consistency of
a very thick custard.
Spread a single layer of fresh raspberries over the bottom of six
baked Puff Pastry shells. Pour cooled creme over raspberries to top
of shells. Refrigerate for at least 3 hours (or up to 8 hours). When
chilled, sprinkle 2 tablespoons sugar over each filled shell and
place about 6 inches away from broiler flame for about 3 minutes or
until sugar caramelizes. Do not overcook or creme will melt!
Immediately remove from heat. Pour Raspberry Coulis over the bottom
of each of 6 dessert plates. Place a creme brulee in the center and
serve immediately. Yield: 6 servings
RASPBERRY COULIS
1 (10-ounce) box frozen raspberries, defrosted
1/2 cup sugar or to taste
Water (enough to partially cover raspberries)
Lemon juice to taste
In a saucepan combine all ingredients. Bring to a boil making sure
that the sugar is completely dissolved. Remove from heat. Strain
coulis through a fine sieve. Refrigerate for up to a week. Yield:
about 1 1/2 cups
|
