Spring Creme Brulee Recipes
Spring is in the air and so is the smell of our decedent Spring Creme Brulee. Looking to impress that special someone? This recipe is sure to do the trick. Spring seasonal fruit makes the most delicious desserts. With it ripe and ready, it's a great addition to a classic recipe. Add strawberries or raspberries to this decedent dessert for a spring flavor. Imagine the surprise on her face when you pull out the blow torch, fire it up and turn the top of her dessert into molten sugar. If that doesn't impress, the taste and smell of your spring Creme Brulee dessert will drive her wild.
Spring Creme Brulee ingredients:
- 1 extra large egg
- 4 extra large egg yolks
- 1/2 cup sugar
- 3 cups heavy cream (whipping cream or half and half)
- 1 tsp vanilla
- 1 tbsp liqueur (chambord)
- 1/2 cup raspberries
- additional sugar
- 6- 8ounce ramekins
How to make spring Creme Brulee:
- Using an electric mixer, mix the egg, egg yolks and sugar until combined. Set aside.
- In a saucepan, heat the cream until hot to the touch but not boiling.
- On low speed, use the mixer to slowly add the cream into the egg mixture. You must start off slowly, a few tablespoons at a time, so you don't cook the eggs.
- Add the vanilla and chambord to the custard mixture.
- Place a few fresh raspberries in the bottom of each ramekin, then add the custard, filling each ¾ full.
- In a baking dish place the filled ramekins and carefully add boiling water until half way up the sides.
- Bake at 300º for 35 to 40 minutes, until the custards are set when shaken gently. Remove from the water bath and allow to cool to room temperature, then refrigerate for an hour.
- Spread one to two tablespoons of sugar over each spring Creme Brulee.
- Fire up the torch and melt the sugar until it is evenly melted and golden brown.
- Cool for minute or two to allow the sugar to set.
The fun in eating this dessert is breaking through the hard sugar layer. This spring Creme Brulee is meant to impress. Enjoy!