Crème brûlée mit Himbeeren

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 250 g Whipped cream
  • 200 ml Milk
  • 75 g + 3-4 tablespoons sugar
  • 1 package Vanillin sugar
  • 2 eggs + 3 egg yolks (Gr. M)
  • 1 TABLESPOON Cornstarch
  • 1⁄4 l red fruit juice
  • 200 g frozen raspberries
  • 4 TABLESPOONS eggnog to drizzle on

Directions

  1. 1

    Preheat the oven (electric cooker: 125 °C/circulating air: 100 °C/gas: see manufacturer). Mix cream, milk, 75 g sugar, vanillin sugar, eggs and egg yolks until smooth. Place four flat, ovenproof baking dishes (each containing approx. 200 ml) on the fat pan of the oven.

  2. 2

    Pour in egg milk. Put the fat pan into the hot oven and pour on enough hot water to make the moulds for 2⁄3 stand in water. Allow the crème to set for 40-50 minutes. Leave the ramekins to cool and chill overnight.

  3. 3

    Stir the starch and 3 tbsp. fruit juice until smooth. Boil up the remaining juice and 1-2 tbsp. sugar. Bind with the mixed starch. Let simmer for about 2-3 minutes. Remove from heat and stir in the frozen raspberries.

  4. 4

    Sprinkle each cream with 1⁄2 tablespoons of sugar. Caramelise with a kitchen gas burner or under the hot oven grill. Serve the crème brûlée with raspberry compote. Drizzle with advocaat if necessary.

Nutrition Facts

KCAL
550 kcal
CARBS
54 g
FATS
30 g
PROTEINS
11 g

Categories & Tags

DessertDesserts & Baking