7        each                   egg yolks 

7        tablespoons    sugar         

1       tablespoon      cinnamon 

1/2    teaspoon          nutmeg     

3        cups                   whipping cream    (scalded)

1        tablespoon      vanilla      

1/2    cup                     sugar                       (for caramelizing)      

CRÉME BRULÉE WITH FRESH RASPBERRIES

Combine egg yolks and 6 tablespoons of sugar on top of a double boiler. Beat over simmering water until thickened with a whisk. Mixture should form a ribbon when your whisk is removed. Remove the top from the heat occasionally so custard does not cook too fast. Add cinnamon and nutmeg then mix well. Slowly whisk hot cream into egg yolk mixture. Cook over hot water 40 to 45 minutes stirring occasionally until custard is thickened. Stir in vanilla. Spoon crème brulée into 4-ounce custard or ramekins and refrigerate at least 1 hour before caramelizing the top.

Sprinkle each crème brulée with 1 tablespoon of sugar. Place under broiler for 1 to 2 minutes or until sugar browns. Refrigerate 15 minutes to allow crust to set.  Place caramelized custard on plate arranged with fresh raspberries.  Serve at room temperature.

This recipe developed by
Chef Joseph G. Randall
All rights reserved.
Copyright © 4/25/2018