Cream Brûlée With A Raspberry Coulis Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla extract

Vanilla extract provides flavor at a lower cost

sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a different flavor profile at a similar cost

Start by gathering all ingredients: heavy whipping cream, salt, Madagascar vanilla, 5 egg yolks, 1/2 cup sugar, raspberries, orange juice, and water.

In a pot, combine heavy whipping cream, salt, and Madagascar vanilla; heat until warm.

In a mixing bowl, whisk together 5 egg yolks and 1/2 cup sugar until light and creamy, about 3 minutes.

Slowly add some of the warm cream mixture to the egg yolk mixture while stirring continuously to temper the eggs.

Once tempered, pour the egg mixture back into the pot with the remaining cream mixture and stir to combine.

Prepare 4 ramekins and place them in a baking dish; fill the baking dish with warm water halfway up the sides of the ramekins.

Pour the custard mixture into the ramekins, ensuring the water level is correct.

Bake in a preheated oven at 325°F for about 40 minutes, until the custards are slightly jiggly in the center.

Remove the ramekins from the water bath and let them cool on a cake rack for 1 hour, then refrigerate for another hour.

To make the raspberry coulis, combine fresh raspberries, orange juice, sugar, and a little water in a pot over medium-low heat.

Cook down the mixture, then use a potato masher to mash the berries.

Strain the mixture to remove seeds, leaving only the raspberry sauce.

After chilling, remove the custards from the refrigerator and sprinkle sugar on top of each custard.

Use a kitchen torch to caramelize the sugar until golden brown, moving in a constant motion to avoid burning.

Serve the crème brûlée with raspberry coulis drizzled around it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens