Raspberry Custard Brulee
Courtesy of:
Recipes: Desserts
In: Cuisine
  • 2 cups fat-free (skim) milk
  • 3 eggs, slightly beaten
  • ½ cup sugar
  • 1 teaspoon raspberry liquor
  • ½ teaspoon vanilla
  • 6-ounce container fresh raspberries
  • 6 teaspoons sugar (for topping)
  1. Preheat oven to 325°F (or 300°F for convection oven).
  2. In microwave or small saucepan, heat milk until it begins to steam.
  3. Meanwhile, in a medium bowl, blend eggs, ½ cup sugar and flavorings.
  4. Gradually add milk to egg mixture, stirring constantly.
  5. Place about 5 fresh raspberries into each individual (6-ounce) custard cup.
  6. Pour egg mixture into custard cups. Set custard cups in a deep pan.
  7. Pour hot water into pan to within ½ inch of the top of the custard cups.
  8. Bake until custard is just set, about 40-45 minutes (or until a knife inserted in the center of the custard comes out clean).
  9. If using a convection oven, bake about 35-40 minutes.
  10. Cool immediately.
  11. Custards can be stored in the refrigerator overnight.
  12. When ready to serve, sprinkle about 1 teaspoon of sugar on each custard, and using a kitchen torch, caramelize the sugar following torch instructions.
  13. If using the broiler method, set custards under the broiler about 4 to 5 inches from the heat and broil about 2 minutes, watching carefully so they don't burn.
  14. To serve, set custard cups on small plates and garnish with the remaining raspberries.
For a creamier texture, replace 2 tablespoons of skim milk with 2 tablespoons of half and half. This small amount adds a bit more fat but provides a richer texture.
Recipe by Spa Index Guide to Spas at http://www.spaindex.com/raspberry-custard-brulee/