Raspberry Creme Brulee

Show: Dear Food NetworkEpisode: Thanksgiving Desserts

Rated: 4 stars out of 5Rate itRead users' reviews (7)

RECIPE
COMMENTS & REVIEWS(7)

Cook Time:
35 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 25 min
Inactive Prep: 2 hr 0 min
Cook: 35 min
Total:: 3 hr 0 min

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Ingredients

Recipe courtesy Ina Garten
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

Directions

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.

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Comments & Reviews

recipe Raspberry Creme Brulee
Scheyla charlotte, NC 11-20-2009
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MUY BUENO DELICIOSOOO
Rated: 5 stars out of 5

i NEVER TRY Ina recipe but this one just cardamon have a full flavor and tasty. is my first one and i loveeeeee
recipe Raspberry Creme Brulee
Alan Johnston, RI 11-24-2008
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Easiest Creme Brulee ever!
Rated: 5 stars out of 5

I made this recipe both with and without the ground cardamom seeds from the episode and both were equally fantastic. Pure... decadence, just the way creme brulee should be!Read more
recipe Raspberry Creme Brulee
Joy Pullman, WA 11-23-2008
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Great, with a couple of alterations.
Rated: 4 stars out of 5

I searched out this recipe using the title Ina gave in the episode- "spiced" rasberry creme brulee. Obviously, since this ... version doesn't include the spice, it was a pain to find. Now I see why. Thank you, Johanna, for commenting on how much cardamom to use. If I hadn't gotten that information, I wouldn't have made this recipe. Next time I make it, I think I'll mix the heavy cream with some light whipping cream to get away from the mouth feel. Other than that, delicious! Read more
recipe Raspberry Creme Brulee
Jose washington, DC 11-23-2008
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Directions and Spice
Rated: 4 stars out of 5

The online recipe seems to be a "cut and paste" job of Ina's previous recipe of this dessert. The "spice" portion is... missing. On the show, she used here food processor not an electric mixer. The dessert still works (if you remember the spice) but this review is more for the Website team and their lack of familiarity of the shows. Sad.Read more
recipe Raspberry Creme Brulee
Bermadette New Rochelle, NY 11-22-2008
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Simply delicious
Rated: 5 stars out of 5

Another great recipe, Ina. Why do people rate recipes if they haven't even made them? So not right!
recipe Raspberry Creme Brulee
johanna austin, TX 11-22-2008
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Missed ingredient in recipe ...
Rated: 3 stars out of 5

FYI: As I was watching the show, I was looking at the recipe posted online. One thing that is not mentioned in the recipe is... 1 teaspoon of cardamon. Read more