LEMON RASPBERRY CREME BRULEE (KAREN DEMASCO)

LEMON RASPBERRY CREME BRULEE (KAREN DEMASCO) image

Yield 8-10 small

Number Of Ingredients 21

Previous Next

Ingredients

Meyer Lemon Creme Brulee w. Raspberries & Blueberries
adapted from The Craft of Baking by Karen DeMasco
Serves 6
2 C. heavy cream
1/4 c. plus 2 tbsp sugar
1/2 tsp pure vanilla extract
finely grated zest of 4 lemons
1/4 c. strained freshlemon juice
1/2 tsp kosher salt
4 large egg yolks
1 c. raspberries
1 c. blueberries
additional sugar
Prepare an ice bath in a large bowl.
In a medium saucepan, bring the cream, sugar, vanilla and lemon zest just to a boil. Remove the pan from the heat and pour the mixture ino a medium bowl. Set the bowl into the ice bath and stir until the mixture has cooled. Once cooled, removed the bowl from the ice bath, and whisk in the lemon juice and salt. Cover, and refrigerate overnight.
In a large bowl, whisk the egg yolks. Pour about one third of the chilled cream mixture into the yolks, and whisk together well. Add the remaining cream mixture and whisk to combine. Strain the mixture through a fine-mesh sieve into a bowl.
Position a rack in the center of the oven and preheat oven to 275
Place 6 ramekins in 9x13x2 baking pan. scatter the raspberries and blueberries in a single layer in each ramekin. Divide the custard mixture among the ramekins. Place the prepared baking pan in the oven, and carefully pour enough hot water into the pan to come halfway up the ramekins. Be careful not to dilute the custard mixture with the hot water.Cover with foil.
Bake in the water bath for 25-30 minutes, or until just set.
Let the custards cool to room temperature, then chill until they are ready to be served.
Just before serving, sprinkle sugar evenly over the tops of each custard and caramelize