11 May Raspberry slow-cooker creme brulees
Have you picked up the latest Taste cooking magazine at Coles? Love this recipe for raspberry slow-cooker creme brulees combining fresh raspberries with this French classic to create a creamy dessert with a tarty twist. The perfect dessert for Mum or Mother-in-law (hint, hint!!) for Mother’s Day.
- 2 1/2 cups (625ml) pouring (pure) cream
- 1 teaspoon vanilla bean paste
- 6 Coles Australian Free Range Egg yolks
- 1/2 cup (110g) caster sugar
- 100g fresh or frozen raspberries
- 2 tablespoons brown sugar
Bring the cream and vanilla just to a simmer in a saucepan over medium heat. Use an electric mixer to whisk the egg yolks and caster sugar in a bowl until pale and creamy. Gradually add the hot cream mixture, stirring well after each addition.
Divide the raspberries evenly among six 2/3-cup (160ml) ramekins. Pour the custard mixture over the raspberries.
Place the ramekins in a large slow cooker. Carefully pour boiling water into the slow cooker to come halfway up the sides of the ramekins. Cover with baking paper to help absorb any condensation. Cover slow cooker and cook for 2 hours on low or until the custard is just set. Carefully remove ramekins from slow cooker. Set aside for 30 mins to cool. Place in the fridge for 3 hours to chill.
Preheat grill on high. Sprinkle the brown sugar evenly over the top of each ramekin. Place under grill for 1 min or until the sugar dissolves and caramelises. (Alternatively, use a kitchen blowtorch to caramelise the sugar.)
For more recipes check out Taste.com.au.
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