Lemon Raspberry Creme Brulee

Having made vanilla variants of creme brulee several weeks earlier to great success, Jenn and I decided to try making a more exciting variation. Hence, when we stumbled upon a recipe for a lemon raspberry, we knew we had to try it. (Recipe here: http://technicolorkitcheninenglish.blogspot.com/2011/02/lemon-raspberry-creme-brulee.html)

With the ingredients all assembled, we were set to go.  Using the zest from a single large lemon and almost 2 cups of heavy cream, the mixture was brought to a boil then let to cool for 10 minutes.

Meanwhile, 4 egg yolks were separated and combined with the sugar and a pinch of salt.

Once thoroughly combined, the now warm lemon-infused heavy cream mixture was added slowly (in order to not cook the egg).  Lastly, the lemon juice was stirred in and the custard was complete.

Having preheated the oven to 320 degree F, approximately  6-7 raspberries were allocated to each ramekin and custard was poured on top. Despite the original recipe calling for straining the custard, we figured that the texture of the lemon zest was worth keeping–since it worked so well in a pomegranate gelatin lemon panna cotta that I had tried out before (original recipe here: http://userealbutter.com/2009/02/17/pomegranate-lemon-panna-cotta-recipe ). Anyhow, I digress.

Placed the ramekins into pans and filled halfway with almost-boiling water and baked for 30 minutes until just a bit wiggly in the middle. Let cool for a minimum of several hours and top off with sugar, and caramelize with a torch. It was the perfect unison of flavors–the tangyness of the raspberry was perfectly complemented by the subtle richness of the lemon custard with the sweet crunch of the toasted caramelized sugar. Absolutely delicious. And not bad to look at either. Enjoy.

-Jerry

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  1. Looks delicious! Makes me hungryyyy. ^_^

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