Lemon Raspberry Creme Brulee
Raspberries. Cream. Eggs. Honey. Only good things can come from that list. And on Sunday, I turned those things in to happiness in a bowl. Creme Brulee. Mmmm…creamy, fresh, and delicious.
Sarah’s Lemon Raspberry Creme Brulee
4 egg yolks from pastured, organic eggs
a pinch of salt
1 tsp of homemade vanilla
1 tbslp of fresh lemon juice
1 1/4 cups of heavy cream
1/3 cup of honey
Evaporated cane juice
Preheat oven to 325 degrees.
In a small saucepan, mix honey and cream until steaming and hot. In a separate bowl, mix eggs, lemon juice, vanilla, and salt. Once the cream mixture is hot, slowly pour it in to the egg mixture, whisking thoroughly as you incorporate the hot liquid.
Place 4 ramekins in a deep baking dish. Then sprinkle fresh raspberries in the bottom of ramekins
Pour the egg and cream mixture in to each ramekin. Pour very hot water in to the pan, and make sure the water goes midway up the side of the ramekins.
Bake for 30-40 minutes, or until the custard is set. Place ramekins in to the fridge, and cool thoroughly.
Just before serving, sprinkle 1.5 tsp of evaporated organic cane juice on top, and using a kitchen torch, caramelize the sugar. Don’t have a kitchen torch? Place it on the top rack of your oven under the broiler – watch carefully!
YUM! I would have taken a photo of us eating this, but I couldn’t spare my hands to use the camera, least someone try and steal my dessert at the dinner table. I needed 1 hand for my spoon, and the other hand for my stabbing fork. Stabbing forks are key in successful home dessert defense strategy.