It was a struggle to have enough of these left at the end for the photographs. I started with two full cartons of raspberries.
To say they are a party in your mouth is an understatement. Crème brûlée raspberries are a keg party in your mouth. Except instead of beer, the keg is filled with champagne. Or unicorn spritzer, if you’re a vegetarian.
Replace the frat girls with multiple clones of Paul Rudd (Okay, fine. You can have Ryan Goslings, but NO talk of Notebook. ¿Comprende?) covered in body paint to emulate tuxedos. She naked, but you can’t tell.
Not to mention a kiddie pool. Kiddie pools are the most important.
These two can come, I guess. (If you’re a lady switch out Ryan Gosling, and the sisters with Kate Upton. Or whatever.) Party favors include a bulldog puppy and a sachet that smells like clean laundry.
You wouldn’t remember a thing from it the next day.
THAT is how raspberries taste when filled with crème brûlée.
It just so happens to pair well with Valentine’s Day, but I could personally snack on these all year. What’s the word for Freshwoman 15, except you are no longer a Freshwoman? Or even in college, for that matter… More like a 30-year-old?
- 2/3 cup heavy cream
- 1/8 cup sugar
- 2 egg yolks
- 2 cartons of raspberries, about 6 ounces each
- extra sugar (either white or brown)
- kitchen torch (or any source of strong, open flame such as a gas stove)
- Optional: skewers
Begin by heating vanilla, cream and half of the sugar in a saucepan. Slice the vanilla bean in half, scrape out the seeds into the cream and toss the pods in as well.
Once the cream begins to bubble along the edge, remove from stove.
Whisk egg yolks and the rest of the sugar in a bowl.
This is called tempering. Allow cream to cool a bit, then add a spoonful to the egg yolk. Whisk in. Continue until fully incorporated. You do this to prevent cooking your eggs with hot cream. Gary Busey mess.
Pour mixture into ramekins. Set into any deep baking or roasting pan. Pour very hot water in. Place into over and bake at 300 degrees for about 25 minutes, or until the center only jiggles slightly when you tap on ramekins.
Remove from water and allow to cool.
Use a small spatula or knife to spread the custard into each raspberry. Store in fridge until ready to torch and consume.
You don’t reaaalllyyy need to torch it. They taste good as is. I love the brûlée effect, however, and it keeps the custard in quite nicely. The choice is yours.
Should you choose to sear the custard, dip the tops of the raspberries in sugar (I used brown) and brush with a flame a couple of times.
I used a skewer, but you could always do it on a baking sheet. If you don’t have a torch I have used the gas stove before. Not as easy but doable.
Make little raspberry brûlée kebabs.
Serve in a pretty ramekin.
Or just eat them right away because these are too amazing to share with anyone.
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