It's obvious what needed to go into my little heart was a creme brulee. Though I'm not a terribly prolific baker, for some reason I've made more creme brulee than anyone I know. My guess for why I have continually made it is that it turned out very well on my first attempt, therefore giving me encouragement and a somewhat false sense that the Creme Brulee Gods smile on me with approval. With the glow of confidence, I blossom, and have turned out generations of perfectly creamy custards with the quintessential "Amelie" burnt sugar tops.
I use a recipe adapted from Joy of Cooking, which is one of the only cookbooks I own. I add orange blossom water to brighten it and make it my own. I decided for the occassion of the ramekin find I'd also play with a raspberry glaze. It's easy, consistent and I tend to agree with Irma when she says it's "the most sumptuous we have ever tasted".
Recipe: Raspberry Glazed Creme Brulee (adapted from the Joy of Cooking)
What you need to get...
For the "creme"
2 cups heavy cream
3 large eggs
1/2 teaspoon vanilla
3/4 teaspoon orange blossom water (optional, but nice)
1/2 cup sugar
For the raspberry glaze
1 cup fresh or frozen raspberries
1/4 cup sugar plus enough to sprinkle over tops
The juice of 1/2 a lemon
Water to cover
What to do with it all...
- Heat cream until barely simmering, then remove from heat
- In a medium bowl, combine eggs and sugar, stir until just blended
- Pour in cream gradually in a steady stream while stirring the mixture
- Strain mixture thru a fine mesh sieve into a bowl with a pouring spout to remove some of the viscous whites
- Prepare a large pan with a shallow water bath and set 4 - 6 (count) eight ounce ramekins in it
- Divide cream mixture between the ramekins and place in oven
- Turn oven to 250 degrees farenheight and bake 1 - 1/2 hours or until custard is still a little quivery but set
- Remove and cool, then wrap and refridgerate for at least 8 hours
- During this time, prepare raspberry sauce by combining all ingredients except "sprinkling sugar) in a medium sauce pan and bring to a boil
- Cook on medium heat until water has taken on the color of the raspberries (about 5 minutes)
- Cool slightly and blend with immersion blender or food processor until smooth
- Set aside or store until custard is set
- Remove custard from refrigerator and spoon a thin, even layer of berry sauce on each
- Generously sprinkle an even layer of sugar on top of the berry sauce layer
- Fire up a hand torch, or your broiler and burn your sugar layer evenly until melted
- Allow to cool and turn smooth and glassy