I learned to make creme brule about 8 years ago. I started with the classic vanilla, but I have since made... I don't know how many varieties. I've done Bailey's, chocolate orange, white chocolate raspberry, hazelnut, and I can't remember what else. The last time I made creme brule, I decided to go a little more subtle with the flavor. I had some raspberries that needed to be used so I made a raspberry honey syrup to incorporate into the custard but it would be fabulous just over some good vanilla ice cream. It was light, delicate, and so so good. I named it blushing creme brule from the slight pinky, peachy color the syrup lends to the custard.
Raspberry Honey Syrup
1/4-1/3 C raspberries
1 Tbsp honey
1 tsp water
In a small sauce pan combine ingredients and heat over med-low. The raspberries will break down and release their juice. Once that happens, turn up to medium and reduce by half.
Pass through a mesh strainer to remove seeds and pulp (optional step).
Cool. You should have about 1/8 C syrup.
(Easily multiply recipe for a dessert topping. Keep in fridge for up to one week.)
Blushing Creme Brule
1 recipe raspberry honey syrup
3/4 C cream
1/4 C milk (2% or whole)
1 egg yolk
2 Tbsp sugar
1/2 tsp vanilla
brown sugar (for caramelizing)
In a small sauce pan combine cream, milk, and syrup. Heat over med-hi until it starts to bubble around the edges. Stir occasionally while heating. Pull off of heat when it starts to bubble. Cool for 3-4 minutes.
Whisk together egg, yolk, sugar and vanilla. Slowly add a little bit (~1/4) of the milk mixture to the eggs while whisking vigorously. Whisk well for about one minute. Then slowly add the rest of the milk to the eggs while whisking.
Pour into 4 3-oz ramekins. Place ramekins in a roasting pan and add boiling water until it come halfway up the sides of the ramekins. Place in a 325 deg F oven. Bake for 25-30 minutes, until set and wiggles only slightly in the center.
Cool down to room temp, then refrigerate for at least 2 hours (up to over night).
Sprinkle about 2 tsp of brown sugar over the top of each creme and use a kitchen torch to caramelize the sugar. (Hold about 3-4 inches away and move in small circles to prevent burning the sugar too much.)
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