Honey Creme Brulee with Raspberries


This is a variation of the classic Crème Brulee. Instead of heavy cream, this recipe calls for milk and powdered milk. Honey also adds a nice flavor. Serve with raspberries or other seasonal berries.

honey creme brulee and raspberries blog (2)honey creme brulee and raspberries blog (1)

Ingredients

  • 2 cups milk
  • 3/4 cup dry milk
  • 1 Tbsp sugar
  • 2 Tbsp honey
  • 5 large egg yolks
  • 1 tsp vanilla essence
  • Topping: 3 Tbsp sugar and fresh raspberries

Directions

  • Preheat oven to 300
  • Combine first 4 ingredients in large saucepan and heat until tiny bubbles form around the edge (do not let boil, stirring occasionally. Remove from heat.
  • Whisk egg yolks
  • Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk
  • Whisk in the vanilla
  • Divide the milk mixture evenly among 6 shallow (6-oz) custard dishes
  • Place in 13×9 inch baking pan, add hot water to pan to a depth of 1 inch around the custard dishes
  • Bake at 300 for 1 hour or until center barely moves when dish is touched (like jello)
  • Remove dishes from pan, cool completely on a wire rack
  • Cover and chill at least 4 hours or overnight
  • Make the hard sugar topping just before you serve by sifting the 3 Tbsp sugar evenly over custards. Use a kitchen blow torch held about 2″ from top of each custard to heat, melt, and caramelize sugar (about 1 minute each).
  • Top with raspberries and serve

A wonderful spring or summer dessert! Enjoy!

dit-elle-Esther

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