Honey Crème Brûlée with Raspberries
.
Yield
4 servingsPrep
8 minCook
1 hrsReady
1⅓ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
milk
2% reduced-fat |
|
| ¾ | cup |
milk
nonfat dry |
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
honey
|
|
| 5 | large |
egg yolks
|
|
| 1 | dash |
salt
|
*
|
| 3 | tablespoons |
sugar
|
|
| 24 | each |
raspberries
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
milk
2% reduced-fat |
|
| 177 | ml |
milk
nonfat dry |
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
honey
|
|
| 5 | large |
egg yolks
|
|
| 1 | dash |
salt
|
*
|
| 45 | ml |
sugar
|
|
| 24 | each |
raspberries
fresh |
*
|
Directions
Preheat oven to 300°.
Combine first 4 ingredients in a large saucepan.
Heat mixture over medium heat to 180° or until tiny bubbles form around the edge (do not boil), stirring occasionally.
Remove from heat.
Combine egg yolks and salt in a medium bowl; stir well with a whisk.
add hot milk mixture to egg mixture, stirring constantly with a whisk.
Divide the milk mixture evenly among 4 shallow (6-ounce) custard dishes.
Place dishes in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
Bake at 300° for 1 hour or until center barely moves when dish is touched.
Remove dishes from pan; cool completely on a wire rack.
Cover and chill at least 4 hours or overnight.
Sift 3 tablespoons sugar evenly over custards.
Holding a kitchen blow torch about 2 inches from top of each custard, heat sugar, moving torch back and forth, until sugar is completely melted and caramelized (about 1 minute).
Top evenly with raspberries.
Serve immediately.
