I had a big container of cream for something that I was making; however, I did not use it all and had a lot of cream left over. I decided to look around in some of my food blog haunts and see what I could find to use up the cream.
I found crème berry brulée on What's for Lunch Honey?
My Creme Brulee is not as pretty as What's For Lunch Honey, but I also don't have the correct ramekins. All in all the brulee was flavorful with a nice sugar crust and the raspberries complemented the cream wonderfully.
I did make a few changes so I would have to go to the store.
500g heavy cream
1 t. pure vanilla extract
5 egg yolks
1/3 cup raspberries
50g sugar for top sugar crust
Pour the cream in a pot and add vanilla. Gently bring the vanilla cream mixture to a boil over a low heat. Whisk frequently. When the cream starts to steam, remove from the heat.
In a mixing bowl, whisk together the egg yolks and sugar until well blended.
Temper the eggs with the hot cream and then gently mix the eggs and cream together with a spatula or wooden spoon being careful not to incorporate too much air into the mixture which will cause the custard to be bubbly.
Equally divide the berries into the bottom of the ramekins and then add the cream mixture and then chill overnight. This is an extra step, which you can skip if you are pressed for time. But Meeta recommends it as it gives best results.
Pour simmering water into the tall-sided oven-proof dish about halfway up the sides of the individual ramekins.
Bake the custard for about 35 to 45 minutes. Take out and allow to cool at room temperature, then place in the refrigerator for 3 to 4 hours.
Just before serving, sprinkle the top of each serving with a thin, even layer of sugar and brown the sugar
I caramelized the sugar with my husband's propane torch. If you are using the torch, heat the sugar with the flame until it begins to brown. Stop when it reaches a golden color. It should not get too dark. (for those of you with food torches, you know what to do).
If you would like more details on how to make this please visit Meeta's blog.