Recipe Database
Raspberry Creme Broulee
Raspberry Creme Broulee
48 raspberries
2 1/2 cups of heavy cream
8 egg yolks
1/3 cup sugar
12 teaspoons of sugar for burning pinch salt

Place 8 raspberries in 6 ramekins. Bring cream to a a separate bowl whisk the egg yolks with the 1/3 cup sugar. Slowly add cream to eggs and whisk constantly so eggs don't scramble. Divide each into the ramekins and sett into a baking pan. Add hot water to come up to bout 1/2 way up(water bath). Bake in a pre heated 300 degree oven for about 35-45 minutes. Let cool at room temp then into the fridge over night. Sprinkle the sugar on top and burn under the broiler or blow torch