(Desserts) Berries Creme Brulee Tart
 Berries Creme Brulee Tart Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 150.8
- Total Fat: 10.1 g
- Cholesterol: 121.3 mg
- Sodium: 29.8 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 0.0 g
- Protein: 3.2 g
View full nutritional breakdown of (Desserts) Berries Creme Brulee Tart calories by ingredient
Number of Servings: 8
Ingredients
-
Raspberries or other fruit, 2 cups**
# Vanilla Bean, 1 serving (remove)
# Goat Milk, 360 grams (remove)
# Whipping Cream (Harduf), 120 gram(s) (remove)
# Granulated Sugar, 75 grams (remove)
# Egg Yolk, 4 large (remove)
Directions
# Preheat oven to 300°F Butter six 3/4-cup custard cups or ramekins fill each with 1 tsp jam.Preheat oven to 300°.
Combine 1/3 cup sugar and the egg yolks in a medium bowl, stirring well with a whisk.
Heat the milk and cream over medium heat to 180° or until tiny bubbles form around the edge (do not boil), stirring occasionally. Stir in the vanilla extract. Gradually add milk mixture to egg mixture, stirring constantly with a whisk.
Divide the mixture evenly among 6 (4-ounce) ramekins, custard cups, or shallow baking dishes. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
Bake at 300° 45 minutes or until the center barely moves when ramekin is touched. Remove ramekins from pan, and cool completely on a wire rack. Cover ramekins and chill at least 4 hours or overnight.
Carefully sift 1 tablespoon sugar evenly over each custard. Holding a kitchen blow torch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until the sugar is completely melted and caramelized (about 1 minute). Serve the custards immediately or within 1 hour.
Note: Sugar topping can be prepared on the stovetop. Place 6 tablespoons sugar and 1 tablespoon water in a small, heavy saucepan. Cook, without stirring, over medium heat until golden (about 5 to 8 minutes). Immediately pour over cold custards, and quickly spread to form a thin layer
Number of Servings: 8
Recipe submitted by SparkPeople user RYEAXL1.
Combine 1/3 cup sugar and the egg yolks in a medium bowl, stirring well with a whisk.
Heat the milk and cream over medium heat to 180° or until tiny bubbles form around the edge (do not boil), stirring occasionally. Stir in the vanilla extract. Gradually add milk mixture to egg mixture, stirring constantly with a whisk.
Divide the mixture evenly among 6 (4-ounce) ramekins, custard cups, or shallow baking dishes. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
Bake at 300° 45 minutes or until the center barely moves when ramekin is touched. Remove ramekins from pan, and cool completely on a wire rack. Cover ramekins and chill at least 4 hours or overnight.
Carefully sift 1 tablespoon sugar evenly over each custard. Holding a kitchen blow torch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until the sugar is completely melted and caramelized (about 1 minute). Serve the custards immediately or within 1 hour.
Note: Sugar topping can be prepared on the stovetop. Place 6 tablespoons sugar and 1 tablespoon water in a small, heavy saucepan. Cook, without stirring, over medium heat until golden (about 5 to 8 minutes). Immediately pour over cold custards, and quickly spread to form a thin layer
Number of Servings: 8
Recipe submitted by SparkPeople user RYEAXL1.