Author Notes: Creme brulee is a year 'round favorite dessert. In the Summer I make a version that utilizes the fresh raspberry preserves that I can each year. I layer the ramekin with a little chocolate and some red raspberry preserves and then the creme brulee that is topped with a crunchy caramelized crust. —dymnyno
- 2 cups red raspberries
- 2 cups white sugar
- 1 tablespoon lemon juice
- 2 whole eggs
- 8 egg yolks
- 1/2 cup organic brown rice syrup
- 6 cups heavy cream
- 2 tablespoons vanilla extract
- 1 heaping teaspoon of sugar for each ramekin for the crust
- 1 plus ounces of semisweet chocolate chips(enough to cover the bottom of each ramekin)
- For the Preserves: Put the sugar and the raspberries and lemon juice in a heavy bottomed pot over high heat.
- Mix the raspberries and sugar thoroughly. Bring to a boil , then reduce the heat and cook until the thermometer reads 220F
- Creme Brulee: In a large saucepan, bring the cream almost to a boil. (scald)
- In a large bowl, whisk the whole eggs, egg yolks, vanilla and brown rice syrup together.
- Gradually add the hot cream to the egg mixture. (temper)
- Cover the bottom of each ramekin with melted chocolate chips or melted block chocolate. Pour just a bit into each ramekin and refrigerate until hardened.
- Put a teaspoon (or more) of raspberry preserves on top of the chocolate.
- Pour the custard into the ramekins and put the ramekins in a shallow baking pan with enough hot water to reach half way up the sides of the ramekins and bake in a 300 degree oven for about 35 minutes, until the custard is set. Remove and refrigerate until time to serve.
- To finish: Sprinkle a heaping teaspoon of white granulated sugar on top of each custard and heat with a blowtorch until they are all caramelized.
- Garnish with a raspberry.
- This recipe was entered in the contest for Your Best Raspberries