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Vanilla Creme Brulee with Raspberries
6 tablespoons raspberry jam
1 pint fresh raspberries
6 large egg yolks
1/2 cup sugar
1 teaspoon vanilla extract
1 1/2 cups heavy cream
6 tablespoons sugar
Place 1 tablespoon jam on bottom of each of six 6 ounce ramekins.
Divide the raspberries among the ramekins (about 6 per ramekin).
In a bowl, beat egg yolks and sugar until well blended. Add vanilla extract and cream and beat until blended. Pour into the ramekins.
Place ramekins in a baking pan large enough to hold all the ramekins. Fill the pan halfway up the sides or the ramekins with warm water (a "bain marie").
Bake at 325 degrees F for 35-40 minutes or until light golden and center is set.
Remove from oven; cool the custards in the water for 1 hour.
Remove the ramekins from the water and refrigerate overnight, covered lightly with plastic wrap.
An hour or two before serving time, sprinkle tops lightly with sugar; broil until golden or use a kitchen blow torch to melt sugar.
Refrigerate again for 1 hour to harden the sugar.
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