High Altitude Creme Brulee

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READY IN: 4hrs 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Puree about 1/4 C raspberries and strain.
  • Combine egg yolks and 1/4 C sugar in stainless steel bowl over simmering water, taking care not to let bottom of bowl touch water.
  • Bring cream and 1/4 C sugar to a gentle boil.
  • Temper cream into egg and whisk for about 2 minutes.
  • Divide into 4 custard cups, and add raspberry if desired and swirl into custard.
  • Place in baking dish and fill with water halfway up custard cups.
  • Bake at 325°F for about 30-45 minutes, until set but still jiggly in the middle.
  • Let cool for about 20 minutes.
  • Cover with plastic wrap and refrigerate at least 3 hours (can be overnight).
  • Sprinkle 1 tsp sugar over each and caramelize with torch.
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