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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Consistency is much softer than a chilled brulee. Ingredients:
1 1/2 cups mixed red berries (large strawberries should be quartered) |
8 egg yolks (medium-size eggs) |
1/3 cup superfine sugar |
1 teaspoon vanilla extract |
1 cup creme fraiche |
1 cup heavy cream |
1/4 cup superfine sugar, to finish |
fresh berries, dusted with |
powdered sugar |
Directions:
1. Arrange six 6 ounce ovenproof ramekins in a roasting pan; divide the berries between them.
2. Use a fork to mix the egg yolks, sugar, vanilla extract, and creme fraiche together in a bowl.
3. Pour the heavy cream into a saucepan and bring almost to a boil; gradually stir it into the yolk mixture.
4. Strain the mixture into the ramekins; mix the fruits in the cream with a fork.
5. Pour warm water into the roasting pan to come halfway up the side of the dishes; bake in a preheated 350° oven for 25-30 minutes, until the custards are set with a slight softness in the center.
6. Lift the dishes out of the water and leave at room temperature to cool for about 1 hour.
7. Sprinkle the tops with the sugar and caramelize with a blowtorch; serve within 30 minutes, garnish with sugar-dusted berries.
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