Presents

"Summer Berry Creme Brulee"

Recipe Source: June 2000 Issue Homemaker's Magazine Desserts Recipe File Serving Size: Makes 6 servings

Amount Ingredient 2 cups whipping cream 3/4 cup bakeapples or raspberries 1 vanilla bean, slit lengthwise 6 egg yolks 1/2 cup granulated sugar 1 tablespoon cloudberry liqueur 3 tablespoons granulated sugar for topping 1 tablespoon cloudberry liqueur Additional berries for garnish

Preparation Instructions:

In heavy saucepan, combine cream, bakeapples and vanilla bean. Heat gently, stirring to crush fruit slightly, until mixture begins to simmer. Remove vanilla bean.

Meanwhile, in large bowl, beat egg yolks and sugar until light in colour. Whisk in liqueur and hot cream mixture. Strain through sieve to remove seeds, pressing to extract pulp.

Divide among 6 ramekins. Place in large roasting pan; pour in boiling water to half way up sides of dishes.

Place in preheated 325 degree oven. Reduce heat to 300 degrees and bake for 40 to 45 minutes or until centers are beginning to set but still soft.

Let cool completely. Cover and refrigerate for at least 4 hours or up to 2 days.

Sprinkle sugar evenly over top of each. Using blowtorch, or under very hot broiler, carefully caramelize sugar until bubbling and dark golden brown. Garnish with berries and serve immediately.

Per serving (using raspberries): 442 calories; 34. g fat; 29 g carb; 5 g protein; 0 g fibre.

Click here for a printable version of this recipe.

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