Raspberry and Champagne Brûlée

Submitted by ratherbeswimmin

"Posted by request"

 

• Ready In: 1hr 5mins
• Ingredients: 7
• Serves: 6

ingredients

• 2 cups fresh raspberries
• 6 medium egg yolks
• 2⁄3 cup superfine sugar
• 1⁄2 cup dry champagne
• 1⁄2 cup heavy cream
• 3 tablespoons powdered sugar, sifted
• raspberries, for garnish (dusted with powdered sugar)

directions

1. Divide the raspberries among 6 (3/4 cup) ramekins or custard cups.
2. Add the egg yolks and sugar to a bowl and set it over a saucepan of simmering water (make sure the water does not touch the bottom of the bowl.
3. Whisk the egg yolks and sugar until light and foamy, then gradually whisk in the champagne and then the cream.
4. Continue whisking for about 20 minutes until the custard is very thick and bubbly.
5. Pour the custard over the raspberries and let them cool at room temperature for about 1 hour.
6. Sprinkle the tops with sifted powdered sugar and caramelize with a blowtorch.
7. Serve within 20-30 minutes, decorated with a few extra raspberries lightly dusted with powdered sugar.