This delicious raspberry crème brulee recipe which is gluten free, is a twist on the classic French dessert. The sharp tang of this red fruit cuts through a rich custard base for the perfect summer dessert.
This delicious raspberry crème brulee recipe which is gluten free, is a twist on the classic French dessert. The sharp tang of this red fruit cuts through a rich custard base for the perfect summer dessert.
Ingredients
1 TSP vanilla extract
0.5 EA lemon
10.5 OZ / 300 ML double cream
3.5 OZ / 100 ML raspberry
4 EA egg yolks
2 TBSP caster sugar
2 TBSP brown sugar
17.5 OZ / 500 ML hot water
Directions
Zest the lemon. Separate the egg yolk. Add lemon zest and cream into the mixing bowl. Heat the cream for 10 minutes / 215°F|100°C / speed 1 / stir. Once done, remove and set aside.
Heat oven to 160°C.
Add egg yolks, caster sugar to the mixing bowl with butterfly whisk. Mix for 3 minutes / speed 4.
Remove the measuring cup. Slowly pour the cream mixture to the egg though the hole. Mix again for 1 minute / speed 2 / stir.
Remove the custard to a jug though a sieve and divide to the ramekins. Top with the raspberries.
Place the ramekins on the baking tray along with the hot water.
Bake in the oven for 30 minutes. Remove from the oven and allow to cool. Then chill in the fridge for at least 4 hours
Take out the ramekins from fridge. Sprinkle the brown sugar on top. Use a fire torch to melt the sugar. Allow to settle for 2 minutes before serving.
