Raspberry Creamsicle Creme Brulee Recipe
frozen lemon chiffon souffle
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Raspberry Base
In a blender, puree the fresh raspberries until smooth. Strain through a fine mesh sieve to remove seeds, and set aside.
- 2
Make the Custard Base
In a medium saucepan, heat the heavy cream over medium heat until just simmering. In a separate bowl, whisk together egg yolks, granulated sugar, vanilla extract, lemon zest, and lemon juice. Gradually add the hot cream to the egg mixture, whisking continuously until well combined.
- 3
Combine Raspberry with Custard
Fold the raspberry puree into the custard mixture until evenly combined.
- 4
Chill the Mixture
Pour the mixture into ramekins and refrigerate for at least 4 hours or until set.
- 5
Caramelize the Sugar
Once set, sprinkle a thin layer of brown sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it is golden and bubbly. If you don't have a torch, place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
- 6
Serve
Allow the crème brûlée to sit for a few minutes to cool slightly before serving. Enjoy your Raspberry Creamsicle Crème Brûlée!
