Raspberry Creme Brulee
Serves 6
1 qt. Heavy Cream
10 Egg Yolks
1 cup Sugar
1 pt. Fresh Raspberries
Méthode:
Heat the heavy cream and 1 cup of sugar in a sauce pan. Heat just to a boil. Whisk over the egg yolks. Strain into bowl. Pour the custard into a heat resistant ramekin and sprinkle the berries on top. When removed from oven, place in the refrigerator until ready to serve. Bake 300° for 1 hour.
Heat the heavy cream and 1 cup of sugar in a sauce pan. Heat just to a boil. Whisk over the egg yolks. Strain into bowl. Pour the custard into a heat resistant ramekin and sprinkle the berries on top. When removed from oven, place in the refrigerator until ready to serve. Bake 300° for 1 hour.
©2002, Culinary Institute of New Orleans,
LLC • All Rights Reserved
2100 St. Charles Avenue • New Orleans, LA, USA 70140
Culinary Institute cooking school of New Orleans
E-Mail us at cino2100@aol.com