Crème Brulee
Try this delicious berry-filled spin on the classic crème brulee recipe. Simply add a spoonful of your favourite E.D.SMITH® fruit pie filling (we chose Raspberry!) to the bottom of your dish then bake as usual. Enjoy!
Ingredients
- 2 c. (500 mL) 35% whipping cream
- 5 egg yolks
- 1/2 c. (125 mL) granulated sugar (approx.)
- Pinch salt
- 1 tsp. (5 mL) vanilla extract
- 1/2 c. (125 mL) E.D.SMITH® Raspberry Pie Filling
- 8 fresh raspberries
Directions
- Preheat oven to 325°F. Heat cream in small saucepan set over medium heat until just starting to simmer.
- Meanwhile, in bowl, whisk together egg yolks, sugar and salt until blended. Gradually whisk in hot cream; stir in vanilla. Strain into large measuring cup.
- Spoon 1 tbsp (15 mL) raspberry pie filling into bottom of eight 3-oz (75 mL) ramekins. Carefully pour cream over top.
- Transfer ramekins to large baking dish or roasting pan. Place on middle rack in oven. Carefully pour enough hot water into baking dish to come halfway up sides of ramekins.
- Bake for 30 to 35 minutes or until set but still slightly jiggly in centre. Carefully remove from baking pan; let cool. Cover and refrigerate for 3 to 4 hours or until completely set.
- Just before serving, sprinkle 2 tsp (10 mL) sugar evenly over each custard. Working with one dish at a time, hold blowtorch with flame about 2 inches (5 cm) above custard; direct flame evenly over top to melt and caramelize sugar. Garnish each custard with raspberry.
