Restaurant 1861

Fine food worth the extra mile!

Raspberry Crème Brulee

RDL 9546


600ml Double Cream
80 grams Egg Yolk
60 grams Caster sugar
A handful of Raspberries


Heat the cream gently to just before boiling point, stirring to avoid burning.
Whisk the egg yolks with the sugar until light and fluffy
Pour the cream onto the egg yolk mix and return to a clean pan, heat gently stirring all the while until the custard thickens.
Strain through a sieve, divide the raspberries between 4 ramekins, and pour the custard over the top.
Bake in a Ban Marie at 95 °C for 30 to 45 minutes until set, (they should gently wobble when moved)

Remove from the oven and allow to cool, refrigerating until required.

Sprinkle the top with sugar and using either a chefs blow torch or pop under a grill on full power to glaze. (If you need to use a grill to achieve the topping I would suggest you use a deeper dish to ensure the custard remains set and does not melt in the heat).