Crème Brulée With Raspberry Compote – a delicious recipe with heavy cream, milk, eggnog, eggs, egg yolks, sugar +. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 300u00b0F. Mix the cream, milk, 5 tablespoons of eggnog, eggs and egg yolks with 1/4 cup of the sugar in a blender. Fill 4 ramekins with the mixture, then place in a deep roasting pan. Next, pour boiling water into the pan, so that it comes two-thirds of the way up the side of the ramekins. Bake in the oven for 30-40 mins.
2
Boil the cherry juice with the 1/4 cup of sugar. Mix the cornstarch with 2 tablespoons of cold water until it is smooth, then pour into the cherry juice, stirring well for 2-3 mins. Remove from the heat, then stir in the raspberries. Meanwhile, carefully lift the ramekins from the oven, and allow to cool for 30 mins.
3
Sprinkle each creme brulee with a tablespoon of sugar, then brown under the grill or by using a blow torch. Serve immediately with the compote, drizzling the creme brulee with 4 tablespoons of eggnog if desired.
576
kcal
Calories
39
g
Fat
34
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup heavy cream, 1 cup milk, 9 tbsp eggnog, 2 None medium eggs, and more.
Yes, Crème Brulée With Raspberry Compote falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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