Raspberry crème brûlée from Baking - From My Home to Yours (page 394) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on November 01, 2024

    Super simple to make and easy to scale down for 2 portions. Using the recommended ramekins, the custard layer was very thin and didn't cover the berries, so I squished them down. After 50 minutes at 200 F, the custard wasn't remotely set (probably my oven temp wasn't accurate that low and the berries may have also interfered), so I turned it to 250 F and baked another 20 min; at that point they were set, but the surface did look slightly curdled, although we didn't notice in the end. I used the broiler (no blowtorch handy) to caramelize the sugar (only 2 tsp each), which worked so-so - uneven browning, but the ice cube trick was neat. Would definitely repeat, maybe at 225 F with slightly smaller ramekins.

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