This recipe for Raspberry Coulis Crème Brûlée will demonstrate how you can quickly and easily prepare your own luscious crème brûlée; perhaps for that special someone (or for yourself!) on Valentine's Day. It's not limited to this holiday, however.
Pour heavy cream and vanilla powder in a deep pot. Cook over medium heat for 2-3 minutes.
Add the sugar and egg yolks. Stir carefully and cook for 5 more minutes (you’ll know it is ready when it reaches a thick texture - when you pass a finger over the mix in a spoon and it leaves a trace).
Strain the mixture to achieve a very soft texture.
Place 4 ramekins onto a deep baking tray with water.
Pour in the mixture and bake them for about 25 minutes, until the custard is just slightly wobbly. (The time it takes can depend on the ramekin depth.) Remove from the oven. Let cool to room temperature and then chill in the refrigerator until cold, 30 minutes or more.
When ready to serve, cover with a fine layer of sugar and burn the top using a cooking torch.
Serve with strawberries and raspberry coulis.
For the Raspberry Coulis:
Heat a pot to low heat. Add the raspberries, sugar and water and let it cook for 10 minutes.
Process in a blender, strain through a fine mesh strainer and serve.
Video
Notes
Store covered in the fridge for up to 2 to 3 days.
An ideal crème brûlée comes to the table with a warm top layer right by where it's been torched, while the bottom remains nicely chilled.
Broiling the crème brûlée is another option if you don't have a cooking torch.
After sprinkling the sugar on, place them back in the oven on broil (about 5 inches under the broiler).
It should take about 5 to 10 minutes, but keep a close eye on them and remove from the oven when the sugar has melted, and is golden brown in color.