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Lemon Creme Brulee with Fresh Berries
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Yield: 8 servings
Source: Bon Appétit, June 2005
Amy's Comments: I have never been very successful with creme brulee,
but decided to give this one a whirl for New Years Eve. OH MY GOD. So
incredibly good!!!! The lemon flavor was fantastic and the berries.
MEOW!!! I used my torch instead of the broiler.
BA Comments: Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a
particular recipe and spend months perfecting it, as I've done with the crème brûlée."
INGREDIENTS:
3 cups whipping cream
5 teaspoons grated lemon peel
3/4 cup sugar
6 large egg yolks
2 teaspoons vanilla extract
1/4 teaspoon salt
8 teaspoons golden brown sugar
2 1/2-pint containers fresh raspberries
1/4 cup Chambord (black-raspberry liqueur) or crème de cassis (black-currant liqueur)
INSTRUCTIONS:
- Preheat oven to 325°F. Arrange eight 3/4-cup custard cups or ramekins
in 13x9x2-inch metal baking pan. Combine cream and lemon peel in heavy
small saucepan and bring to simmer. Whisk sugar and yolks in large
bowl until thick, about 3 minutes. Gradually whisk in hot cream
mixture, then vanilla and salt. Let stand 10 minutes. Strain custard,
then divide among cups. Pour enough hot water into baking pan to come
halfway up sides of cups.
- Bake custards until just set in center, about 55 minutes. Remove
custards from water bath; chill uncovered until firm, at least 3
hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
- Preheat broiler. Place custard cups on baking sheet. Strain brown
sugar through small sieve onto custards, dividing equally. Broil until
sugar melts and browns, about 2 minutes. Chill until topping is hard
and crisp, at least 1 hour and up to 2 hours.
- Combine raspberries and liqueur in bowl. Let stand at room temperature
at least 15 minutes and up to 1 hour. Spoon berry mixture atop custards.
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