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Don’t let the fancy name fool you. Creme brulee is a classic dessert made with pantry staples (cream, eggs and sugar). This version is simple, but full of wonderful fruity flavor.
NOTE: The prep time for this recipe says 20 minutes, but remember to account for cooling time noted below.
Preheat oven to 350 F and place six ramekins on a rimmed baking sheet.
Put the cream into a saucepan. Scald the cream over medium heat, stirring occasionally (you want it to get nice and hot but not boil). Add vanilla and juice from frozen raspberries (if you want) and continue to stir. Turn off heat once bubbles begin to form around the edge of the pan.
While the cream is heating, whisk the egg yolks and 2/3 cups of sugar in a heatproof bowl until pale yellow and thick.
Add the hot cream mixture into the eggs and whisk slowly until combined.
Place a few raspberries in each ramekin.
Pour the cream mixture evenly amongst all of the ramekins and place the pan in the oven. Once in the oven, fill the baking sheet half way up with hot water.
Bake for about 25 minutes, or until just slightly jiggly in the center. I start checking for the jiggle after about 15 minutes to ensure the custard is not overcooked.
When done, carefully remove the pan from the oven. Remove the ramekins from the pan. Let them cool at room temperature then place them in the refrigerator for 2-3 hours. If they are to be chilled overnight, cover with plastic wrap.
Once you are ready to enjoy your dessert, sprinkle each ramekin with one tablespoon of sugar and use a torch (or the broiler in your oven) to caramelize the sugar. Be sure to protect your contertop or table by placing the ramekin on a cookie sheet before torching!
Garnish with fresh raspberries.
Enjoy once the top has cooled slightly.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!