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Burnt Blumblebrry




Source of Recipe


internet


List of Ingredients




15 egg yolks
1 1/2 cups sugar
8 plus 3 1/2 cups cream
3 tablespoons vanilla extract
18 teaspoons sugar

Blumbleberry Sauce:
1 (12 ounce bag) frozen raspberries
1/2 cup sugar

Preheat the oven to 350 degrees. Set out 18 ungreased ramekins (1 cup size or slightly smaller). In a mixer or a blender, combine the egg yolks, sugar, and the 3 1/2 cups of cream; continue to blend on low speed while heating the remaining 8 cups of cream in a large saucepan.

Heat the cream to scalding (just below the boiling point). Slowly pour the hot cream into the egg yolk mixture, blending continuously. Stir in the vanilla. Strain the custard mixture into a pitcher. Pour the mixture into the ramekins, filling each 3/4 full.

Place the ramekins in two large baking pans (or roasting pans), leaving a little space between the ramekins. Pour hot water into the pans to about halfway up the sides of the ramekins (the water bath helps the custard to bake evenly).

Bake for 45 minutes, each batch separately (or in two ovens). Remove from the oven; let custards cool in the water bath. Remove the ramekins from the water; cover, and refrigerate overnight, or for up to 4 days (custard will firm).

To serve, bring the custards to room temperature. Sprinkle the top of each with 1 teaspoon sugar. Place the ramekins on a cookie sheet, and broil until the sugar is browned. Let stand a few minutes before serving warm, or chill to serve cold later. Top with Blumbleberry Sauce before serving.

Blumbleberry Sauce: About 1 hour before serving, gently mix the raspberries and sugar. Spoon a tablespoon of the berry mixture over each custard right before serving.


Recipe