I tried adding raspberries last time I made this recipe and it didn't work so well, but they were frozen.
seniorbones,
Aug 19, 11:05am
I have a lime and ginger one I want to try, and I'm sure I had a recipe which had raspberries in it but dont know where that is, just plain is yummy!
bill241,
Aug 19, 11:18am
My mum makes good creme brulee, she sometimes chucks some raspberries in and they float on the top and get set in the custard, then get some of the caramel on them when the tops are done, sooo good.
cookessentials,
Aug 19, 9:17pm
This is the one I use. You can do fruits on the side if you wish. I have a cream brulee set which comes with the ramekins,deep dish and a frame which pops on to the dish and holds each ramekin in place. I use a cooks blow torch to caramelise the top.
Preheat oven to 160;Cor 140C- fan-forced. Put kettle on to boil.
Combine cream and vanilla pod in a medium saucepan. Bring just to a boil, before removing from the heat.
Meanwhile, beat yolks and sugar together in large bowl until well combined. Pour warm milk over yolk mixture, stirring continuously.
Strain mixture into a medium jug; remove any bubbles from the surface using a slotted spoon. Pour into four 3/4 cup ramekins. Place in deep baking dish. Gently transfer to preheated oven, before pouring boiling water into the baking dish to come half way up the sides of the ramekins. Bake 20-25 minutes or until desserts are lightly set with a distinct wobble in the centre. Remove from baking dish and refrigerate, covered, 4 hours or until very cold.
To brulee the desserts: evenly sprinkle each dessert with approximately 2 teaspoons caster sugar. Light blow torch, and gently caramelise sugar to create a hard caramel layer. Take care not to burn the sugar. Alternatively, place cold water and ice in the baking dish and preheat the grill to its hottest setting. Sprinkle desserts with sugar; grill, 5-10 minutes or until sugar is evenly caramelised. Watch carefully to ensure the sugar does not burn. It is somewhat easier to use a blowtorch. Let the desserts stand a little while before serving so you dont burn your lips on the hot topping.
This is a Jo Seagers cheats Creme Brulee its so good . The recipe is make up a custard pour into ramekinsand freeze. In a saucepan add 1 cuo of sugar with 1/2 cup water. Swirl around till sugar dissolves. Boil till it starts to caramelise and changes colour. Spoon onto frozen custard in ramekins. Place into the fridge.
I tried adding raspberries last time I made this recipe and it didn't work so well, but they were frozen.
seniorbones,
Aug 20, 11:05am
I have a lime and ginger one I want to try, and I'm sure I had a recipe which had raspberries in it but dont know where that is, just plain is yummy!
patsprat,
Aug 21, 12:18am
Rhubarb cooked in 'batons' is nice under the custard in a creme brulee. Bake the rhubarb in the oven with sugar but no water rather than boiling it, won't be so 'mushy' and you get the most beautiful, flavourful clear pink juice which you can use elsewhere.
Rhubarb cooked in 'batons' is nice under the custard in a creme brulee. Bake the rhubarb in the oven with sugar but no water rather than boiling it, won't be so 'mushy' and you get the most beautiful, flavourful clear pink juice which you can use elsewhere.
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