Raspberry And Champagne Brûlée Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RASPBERRY CREME BRULEE



Raspberry Creme Brulee image

Provided by Food Network Kitchen

Time 1h35m

Yield 4 Servings

Number Of Ingredients 7

1 pint raspberries
1 cup sugar, plus more for sprinkling
2 cups heavy cream
1 cup half-and-half
Pinch fine salt
1 vanilla bean
8 large egg yolks, at room temperature

Steps:

  • Position a rack in the center of the oven and preheat to 300°F. Place four 9-ounce ramekins in a roasting pan. Bring a large pot of water to a boil and keep hot until ready to use.
  • Set aside 12 of the raspberries and cook the rest with 1/2 cup of the sugar in a small saucepan over medium-high heat until the sugar has dissolved, the berries have broken down completely and the mixture starts to thicken, about 10 minutes. Let cool completely.
  • Put the cream, half-and-half and salt in a medium saucepan. Split the vanilla bean in half lengthwise, scrape out the seeds with the back of a paring knife and add them, along with the bean, to the cream mixture. Bring the mixture to a boil over medium-high heat; immediately remove from the heat, cover and set aside.
  • Combine the egg yolks with the remaining 1/2 cup of sugar in a large bowl and whisk until the mixture is pale yellow and thick. Whisking constantly, slowly pour in the hot cream mixture until well combined. Pour the custard through a fine-mesh strainer into a clean medium bowl and discard the vanilla bean.
  • Spoon 2 tablespoons of the raspberry coulis into each ramekin and spread to cover the bottom. Carefully ladle the custard into the ramekins, dividing evenly, and place the roasting pan in the oven. Carefully pour the hot water into the roasting pan until it reaches about 2/3 of the way up each ramekin. Bake until the custard is just set and still slightly jiggles, about 55 minutes. Immediately transfer the ramekins to a rack to cool to room temperature, then chill, uncovered, for 3 hours up to 2 days.
  • Just before serving, place the ramekins on a rimmed baking sheet and sprinkle sugar (about 1 tablespoon) over the top of each custard, tilting to spread evenly. Wipe off the ramekins with a moist paper towel. Using a torch, carefully caramelize the sugar until it is melted and a deep golden color. Once the sugar has hardened, garnish each custard with 3 of the reserved raspberries and serve.

RASPBERRY BRûLéE



Raspberry Brûlée image

A simple yet very elegant recipe that quickly broils fresh raspberries in a rich, creamy vanilla sauce.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 25m

Yield 4

Number Of Ingredients 7

1 cup raspberries
1/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups fat-free half-and-half or fat-free (skim) milk
1/2 teaspoon vanilla
4 teaspoons packed brown sugar

Steps:

  • Place raspberries evenly in bottom of four 10-ounce custard cups or ramekins.
  • Mix sugar, cornstarch and salt in 2-quart saucepan. Stir in half-and-half. Heat to boiling over medium heat, stirring frequently. Stir in vanilla. Spoon over raspberries.
  • Set oven control to broil. Sprinkle 1 teaspoon brown sugar over mixture in each custard cup. Broil with tops 4 to 6 inches from heat 2 to 3 minutes or just until brown sugar is melted. Serve immediately. Cover and refrigerate any remaining desserts.

Nutrition Facts : Calories 170, Carbohydrate 34 g, Cholesterol 10 mg, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 360 mg

RASPBERRY CREME BRULEE



Raspberry Creme Brulee image

Make and share this Raspberry Creme Brulee recipe from Food.com.

Provided by Food Network Kitchen

Categories     Dessert

Time 1h35m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

1 pint raspberries
1 cup sugar, plus more for sprinkling
2 cups heavy cream
1 cup half-and-half
1 pinch fine salt
1 vanilla bean
8 large egg yolks, at room temperature

Steps:

  • Position a rack in the center of the oven and preheat to 300 degrees F. Place four 9-ounce ramekins in a roasting pan. Bring a large pot of water to a boil and keep hot until ready to use.
  • Set aside 12 of the raspberries and cook the rest with 1/2 cup of the sugar in a small saucepan over medium-high heat until the sugar has dissolved, the berries have broken down completely and the mixture starts to thicken, about 10 minutes. Let cool completely.
  • Put the cream, half-and-half and salt in a medium saucepan. Split the vanilla bean in half lengthwise, scrape out the seeds with the back of a paring knife and add them, along with the bean, to the cream mixture. Bring the mixture to a boil over medium-high heat; immediately remove from the heat, cover and set aside.
  • Combine the egg yolks with the remaining 1/2 cup of sugar in a large bowl and whisk until the mixture is pale yellow and thick. Whisking constantly, slowly pour in the hot cream mixture until well combined. Pour the custard through a fine-mesh strainer into a clean medium bowl and discard the vanilla bean.
  • Spoon 2 tablespoons of the raspberry coulis into each ramekin and spread to cover the bottom. Carefully ladle the custard into the ramekins, dividing evenly, and place the roasting pan in the oven. Carefully pour the hot water into the roasting pan until it reaches about 2/3 of the way up each ramekin. Bake until the custard is just set and still slightly jiggles, about 55 minutes. Immediately transfer the ramekins to a rack to cool to room temperature, then chill, uncovered, for 3 hours up to 2 days.
  • Just before serving, place the ramekins on a rimmed baking sheet and sprinkle sugar (about 1 tablespoon) over the top of each custard, tilting to spread evenly. Wipe off the ramekins with a moist paper towel. Using a torch, carefully caramelize the sugar until it is melted and a deep golden color. Once the sugar has hardened, garnish each custard with 3 of the reserved raspberries and serve.

RASPBERRY CREME BRULEE



Raspberry Creme Brulee image

Provided by Ina Garten

Categories     dessert

Time 3h

Yield 6 servings

Number Of Ingredients 8

1 extra - large egg
4 extra - large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon cardamom
2 tablespoons framboise liqueur
1 teaspoon pure vanilla extract
1/2 pint fresh raspberries

Steps:

  • Preheat the oven to 300 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. Add the cardamom and mix well. With the mixer on low speed, slowly add the cream to the eggs. Add the framboise and vanilla. Distribute the raspberries among 6 (6 to 8 - ounce) ramekins and then pour the custard mixture into the ramekins until they're almost full. (I use a large glass measuring cup for easy pouring.)
  • Place the ramekins on a sheet pan and carefully pour hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are just set when gently shaken. Remove the custards from the water bath, cool to room temperature, cover and refrigerate until cold.
  • To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
  • 284784Recipe courtesy Ina Garten .

More about "raspberry and champagne brûlée recipes"

RASPBERRY CRèME BRûLéE FOR TWO - DELICIOUS ON A DIME
Feb 11, 2017 Raspberry Crème Brûlée - a dessert of beautiful contrasts. Tart raspberry sauce on the bottom, rich, creamy vanilla custard in the middle, and …
From deliciousonadime.com
  • Combine frozen fruit, sugar and water in a pot over medium heat. Cook berries until they soften and you can mash them into a sauce. It doesn't have to be perfectly smooth, but if you're feeling ambitious (or don't like raspberry seeds) you can press it through a sieve. I didn't bother (and I am kind of annoyed by raspberry seeds, but it was still delicious).
  • Remove dishes from fridge half an hour before serving. Five minutes before serving, sprinkle 1 teaspoon of sugar on the top of each custard (may vary depending on size of ramekin).


RASPBERRY CREME BRULEE - LAYLITA'S RECIPES
Jun 2, 2019 Easy and delicious raspberry creme brulee recipe, this fruity twist on the classic French dessert is made with heavy cream, egg yolks, sugar, …
From laylita.com
  • In a small bowl, mix most of the raspberries (save some to decorate the finished creme brulees) with 4 tablespoons of sugar. After 15 minutes of maceration, crush the berries using a fork.
  • In a medium sized bowl, use an electric mixer to beat the eggs with the sugar until they are creamy and pale.


RASPBERRY BRûLéE - SAVEUR
Put the heavy cream into a large bowl and beat until stiff peaks form. Add half of the superfine sugar and beat to stiff peaks again. Gently fold in the remaining superfine sugar until well …
From saveur.com


RASPBERRY CRèME BRûLéE - DAIRY FARMERS OF ONTARIO
Jul 7, 2021 Place ramekins on large baking sheet and sprinkle sugar evenly over top of each crème brûlée and broil about 4 inches (10 cm) from top, for about 3 minutes or until sugar is …
From savourontario.milk.org


RASPBERRY AND BASIL CRéME BRûLéE RECIPE - CHATELAINE
BAKE in centre of oven until custard is just set and centres are jiggly, 50 min to 1 hour. Transfer ramekins to a rack and let cool slightly, 10 min. Refrigerate, uncovered, until chilled, at ...
From chatelaine.com


RASPBERRY CRèME BRULéE RECIPE ON FOOD52
Jul 7, 2011 Directions. for the Custard: Preheat the oven to 350 degrees F. Pour the cream into a medium-size saucepan. Using a sharp knife, slit the vanilla bean half lengthwise.
From food52.com


RASPBERRY COULIS CRèME BRûLéE - IN THE KITCH
Jan 23, 2019 Using a homemade coulis and fresh raspberries in desserts like my raspberry galette and this crème brûlée give an extra freshness and elevation that you can't find in grocery store desserts.. When you are in the mood for a …
From inthekitch.net


LOW CARB RASPBERRY CUSTARD (CREME BRULEE) WITH …
Place 3 raspberries in each ramekin. Divide the crème brulee mixture evenly between 4 ramekins. Place the ramekins into the pan and fill the pan with hot water half way up the sides of the ramekins.
From lowcarbmaven.com


RASPBERRY CRèME BRûLéE RECIPE - GREAT BRITISH CHEFS
This beautiful raspberry crème brûlée recipe from Andrew MacKenzie offers a slightly elevated version of the classic. The custard in this version is made with mascarpone, and hides a bed of brandy-soaked raspberries at the bottom of …
From greatbritishchefs.com


RASPBERRY CREME BRULEE RECIPE - TASTE AND TELL
Apr 10, 2015 Once the cream has just started to bubble, remove the vanilla bean. Slowly pour a few tablespoons of the cream into the egg mixture, whisking vigorously the whole time.
From tasteandtellblog.com


RASPBERRY CRèME BRûLéE - FOR THE LOVE OF COOKING
Dec 5, 2017 How to Make Raspberry Crème Brûlée. Adjust an oven rack to the lower-middle section of the oven. Preheat the oven to 300 degrees. Make the raspberry coulis by placing the raspberries in a small saucepan over medium …
From fortheloveofcooking.net


EASY 6 INGREDIENT RASPBERRY CREME BRûLéE' RECIPE
Sep 16, 2023 Ingredients. 1 ½ cups heavy cream; ½ whole milk; ½ cup sugar (granulated) 5 large egg yolks; 1 teaspoon vanilla extract; 1 cup raspberries, sliced; 6 teaspoons granulated sugar for the brûlée topping
From anothertablespoon.com


RASPBERRY CREME BRûLéE - MORE SWEETS, PLEASE
Adapted from my Vanilla Bean Creme Brûlée recipe… 8 egg yolks. 1/3 cup sugar. 1 teaspoon real vanilla extract. 2 cups heavy cream. 6 tablespoons Chambord (or other raspberry liqueur)- …
From moresweetsplease.com


RASPBERRY CREME BRULEE RECIPE - LAURA IN THE KITCHEN
Preparation. 1) In a small sauce pan, add the berries, 2 Tbsp of sugar and about 1 Tbsp of fresh lemon juice. Heat them until the berries just start to burst and turn the heat off.
From laurainthekitchen.com


PASSION FRUIT AND COCONUT CRèME BRûLéE - DELICIOUS. MAGAZINE
1 day ago Try Ravinder Bhogal’s passion fruit and coconut crème brûlée. Spoons at the ready – this is a sharing dish for everyone to dig in. Ravinder says: “This silky, tropical-twist crème …
From deliciousmagazine.co.uk


RASPBERRY CRèME BRûLéE | AMERICA'S TEST KITCHEN RECIPE
Return mixture to now-empty saucepan and cook over medium-low heat, stirring constantly with rubber spatula, until mixture thickens slightly and registers 180 degrees, 6 to 8 minutes.
From americastestkitchen.com


Related Search