Raspberry Crème Brûlée
1/4 cup cane sugar
1/4 cup 2% low-fat milk
1 cup raspberry puree
5 lg eggs
Preheat oven to 300F.
In a medium saucepan, heat sugar and milk on medium-low heat until scalding.
In a mixing bowl, slowly whisk milk mixture into eggs and beat well. Add raspberry puree and beat well. If necessary, strain mixture through a sieve to remove lumps.
Pour approximately 1/3 cup into each of 6 4-ounce custard cups and arrange in a deep baking pan. Place in oven and carefully pour hot water into the pan around cups until it comes up to the level of the custard. Bake for 30 to 45 minutes, until custard is set or until knife inserted in the center comes out clean. Cool, cover and refrigerate.
When ready to serve, preheat broiler. Sprinkle 1/4 teaspoon sugar on top of custard. Place under broiler for 1 minute or until sugar is caramelized. Watch carefully as cane sugar burns quickly.
|Servings||6 (1/3 cup ea.)|