Makes: 5x 7-ounce Servings
Ingredients
| 1x | 2x | 3x | Ingredient |
| 1 | 2 | 3 | pint Raspberries and/or Blueberries, fresh |
| 2½ | 5 | 7 ½ | cups Heavy Cream |
| 8 | 16 | 24 | Egg Yolks |
| ⅓ | ⅔ | 1 | cup Sugar |
| 1 | 2 | 3 | pinch Salt |
| 1 | 2 | 3 | tsp Vanilla |
| 2* | 2* | 2* | tsp Sugar for each Ramekin, carmelized |
Instructions
- Preheat oven to 300° F.
- Bring cream to simmer.
- While heating, in a bowl, whisk egg yolks, sugar and salt until blended.
- Slowly whisk in hot cream, then stir in vanilla extract.
- Divide mixture among the ramekins, setting them in a deep baking pan or casserole dish.
- Pour boiling water into the pan/dish around the ramekins to come half way up the outside of the ramekins.
- Bake for 35-40 minutes, until set. DO NOT OVER BAKE.
- Remove from the pan, cool, then chill thoroughly.
- Before Serving: Sprinkle 2 tsp Sugar over each ramekin. Carmelize sugar with creme brulee torch. Garnish with raspberries on top.
- NOTE: If you don’t have a creme brulee torch, you can put under the broiler to melt and carmelize the sugar. BE CAREFUL. It carmelizes quickly.
Updated by Erica from Williams Sonoma / Mastercook Series
For 1½ Recipes: 8+5 = 13 Egg Whites, 1 ½ pinch Salt, 1⅔ tsp Vanilla, other ingredients are easier to calculate.
Additional Note: 1 Egg White = 1½ oz = 2½ Tbsp
Recent Comments