creme brulee w/berries (sallye)

How To Make creme brulee w/berries (sallye)

• 1

  Bake pastry shells at 350ºF until light toasty brown and set aside. (about 5 minutes)
• 2

  Lightly whisk egg yolks. Place eggs and 1/2 cup of sugar in the top half of a double boiler over very hot water over medium heat
• 3

  Vigorously whisk until lemon colored and the consistency of mousse. Remove from heat and set aside.
• 4

  Place cream, remainder of sugar and vanilla in a heavy saucepan over medium heat. Bring to a boil, then immediately remove from heat. Slowly pour into egg yolks mixture, whisking rapidly as you pour.
• 5

  Return double boiler back to medium heat. Cook, stirring constantly until mixture is quite thick (about 10 minutes)
• 6

  Remove top half of double boiler and place in a bowl of ice. Stir occasionally while mixture cools until it reaches the consistency of a very thick custard.
• 7

  Spread a single layer of fresh raspberries over the bottom of baked puff pastry shells. Spoon cooled crème over raspberries to the top of the shells.
• 8

  Place in refrigerator for at least 3 hours up to 8 hours.
• 9

  When chilled, sprinkle 2 tablespoon sugar over each filled shell. OPTIONS: If you have a hand held kitchen butane torch, you can use it to caramelize the sugar. If you don't have a torch, place shells on a baking sheet lined with parchment paper about 6 inches away from broiler flame for about 3 minutes or until sugar caramelized. DO NOT OVERCOOK OR CREME WILL MELT.
• 10

  immediately remove from heat. Pour raspberry sauce over the bottom of 6 dessert plates. Place a crème brulee in the center of each and serve immediately.
• 11

  HOW TO MAKE THE RASPBERRY SAUCE.
• 12

  Cook over medium heat sugar, water, and white wine in a heavy small pan or skillet until sugar is completely dissolved and you have a smooth syrup. Remove from heat and allow to cool
• 13

  Place raspberries in food processor or blender and puree until very smooth. Strain through a fine sieve to remove all the seeds.
• 14

  Whisk the simple syrup and raspberry puree together until well blended.
• 15

  ***You can substitute blueberries, sliced strawberries, blackberries, or your choice of other kinds.
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