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St. Louis Club Creme Brulee

Recipe Link: http://www.iDunno4.com

List of Ingredients




3/4 cup milk
2 1/2 cups heavy (40 percent) cream
1 cup granulated sugar
1 vanilla bean, split
10 egg yolks
Fresh raspberries (see note)
Granulated sugar
Powdered sugar, for garnish
Mint sprigs, for garnish

Recipe



Preheat oven to 250 degrees.

In a small saucepan over low heat, heat milk, cream, sugar and vanilla bean to bath-water warm, stirring occasionally until sugar is dissolved. Remove from heat.

Place egg yolks in medium mixing bowl. Whisk until smooth.

Pour half of warm cream mixture into the yolks, whisking vigorously until smooth.

Return mixture to saucepan, whisking to combine. Strain through a sieve into a bowl. (If desired, rinse and reserve vanilla bean for another recipe.) Skim off any air bubbles that remain on the surface of cream mixture.

Place a layer of fresh raspberries in the bottom of shallow ramekins or other 4-ounce baking cups. Pour creme brulee mixture over the raspberries to within 1/4 inch of the top. Set ramekins in a large, shallow pan of warm water. Bake for 30 to 45 minutes. Check for doneness by tapping on the side of ramekins. If the mixture jiggles like gelatin in the center, it is done. It should not change color or bubble on top. If it bubbles or browns, the heat is too high.

Remove from oven; refrigerate at least 1 1/2 hours or until set.

Just before serving, preheat oven broiler. Sprinkle top of each serving with granulated sugar.

Set ramekins on cookie sheet; broil for 30 to 60 seconds or until top turns dark golden brown. Watch carefully so sugar does not burn.

Garnish with powdered sugar, mint sprigs and more fresh raspberries, if desired.

Yield: About 8 servings.

Note: You may also prepare the creme brulee plain, using raspberries only as a garnish.