Raspberry and Champagne Brûlée

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READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Divide the raspberries among 6 (3/4 cup) ramekins or custard cups.
  • 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.
  • Whisk the egg yolks and sugar until light and foamy, then gradually whisk in the champagne and then the cream.
  • Continue whisking for about 20 minutes until the custard is very thick and bubbly.
  • Pour the custard over the raspberries and let them cool at room temperature for about 1 hour.
  • Sprinkle the tops with sifted powdered sugar and caramelize with a blowtorch.
  • Serve within 20-30 minutes, decorated with a few extra raspberries lightly dusted with powdered sugar.
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