Ingredients

  • 5 raspberries per crème
  • 6 egg yolks
  • 600 ml (600 gr) of cooking cream
  • 2,5 ml (1/2 teaspoon) of vanilla extract
  • 45 ml (3 tablespoons) of raspberries coulis (homemade or commercial)
  • 70 ml (70 gr) of sugar powder
  • Brown sugar, for caramelization
LeeksFind our bag in yourlocal grocery store

Preparation

  • Preheat oven at 210 °F (100 °C) then set cream to boil with vanilla.
  • With the mixer, whip egg yolks with sugar powder till the mixture blanch.
  • Add raspberries coulis then mix again.
  • When the cream boils, pour a bit on the former mixture while stirring.
  • Lay 5 raspberries at the bottom of each ramekin then divide cream onto each ramekins.
  • Oven bake at 210 °F (100 °C) for about 1 h 15 minutes.
  • Let cool down for minimum 2 hours.
  • When serving, spray with brown sugar and caramelize in the oven, the grill or with a blowpipe.

Chef's notes

Advertisement