Chambord Creme Brulee


3 cups  Half & Half or Heavy Cream

2 oz  Chambord

1/2 cup  Sugar

3  Eggs

2  Egg Yolks

1 tsp  Vanilla Extract

Confectioners sugar for dusting


Creme Brulee:  Pre-heat oven to 300F.  Heat half & half in heavy sauce pan over medium-low heat just to the boiling point.  Mix sugar, eggs & egg whites together in large bowl until light & frothy.  Slowly whisk hot half & half into egg mixture; strain the mixture back into sauce pan.  Using a wooden spoon, stir the mixture over low heat until it just coats the wooden spoon.  Add the Chambord & vanilla extract.

Divide mixture equally into ramekins & place ramekins in a baking dish.  Fill baking dish with water 2/3 of the way up sides of ramekins.  Place dish in oven & bake until skewer inserted in the center comes out clean, approximately 35 to 40 minutes.  Remove ramekins from water bath & allow to cool slightly.  Then cover & refrigerate until chilled, approximately 2 hours.

Presentation:  Pre-heat broiler.  Sift a layer of confectioners sugar over top of Creme Brulee & place under broiler until sugar caramelizes, 2 to 4 minutes.  Serve immediately.  Garnish with fresh rasberry & mint leaf.

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