Crème Brûlée with Raspberry Coulis Recipe

Ingredients

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 5 egg yolks
• 1 tsp vanilla extract
• 1/4 cup granulated sugar (for caramelizing)
• 1 cup fresh raspberries
• 1/4 cup granulated sugar
• 1 tbsp fresh lemon juice

Instructions

1. Preheat the oven to 325°F.
2. In a medium saucepan, heat the heavy cream and 1/2 cup sugar over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
3. In a medium bowl, whisk together the egg yolks and vanilla extract.
4. Slowly pour the hot cream mixture into the bowl with the egg yolks, whisking constantly.
5. Strain the mixture through a fine-mesh strainer into a large measuring cup or bowl.
6. Divide the mixture among four 5-ounce ramekins.
7. Place the ramekins in a baking dish and add enough boiling water to the dish to come halfway up the sides of the ramekins.
8. Bake for 30-35 minutes, or until the custards are just set but still jiggly in the center.
9. Remove the ramekins from the water bath and allow them to cool to room temperature. Then, cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
10. When ready to serve, sprinkle 1 tablespoon of sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar until it is golden brown and bubbly.
11. To make the raspberry coulis, blend together the raspberries, sugar, and lemon juice in a blender until smooth. Strain the mixture through a fine-mesh strainer into a bowl.
12. Drizzle the raspberry coulis over the top of the crème brûlée and serve immediately.

Verdict and Serving Suggestions

This crème brûlée with raspberry coulis is the perfect dessert for a fancy dinner party or special occasion. The creamy custard pairs perfectly with the sweet and tart raspberry sauce, and the caramelized sugar on top provides a satisfying crunch. Serve with fresh raspberries and a dollop of whipped cream for an extra touch of luxury.