High Altitude Creme Brulee

1. 1

   Puree about 1/4 C raspberries and strain.

2. 2

   Combine egg yolks and 1/4 C sugar in stainless steel bowl over simmering water, taking care not to let bottom of bowl touch water.

3. 3

   Bring cream and 1/4 C sugar to a gentle boil.

4. 4

   Temper cream into egg and whisk for about 2 minutes.

5. 5

   Divide into 4 custard cups, and add raspberry if desired and swirl into custard.

6. 6

   Place in baking dish and fill with water halfway up custard cups.

7. 7

   Bake at 325u00b0F for about 30-45 minutes, until set but still jiggly in the middle.

8. 8

   Let cool for about 20 minutes.

9. 9

   Cover with plastic wrap and refrigerate at least 3 hours (can be overnight).

10. 10

    Sprinkle 1 tsp sugar over each and caramelize with torch.

* Per serving · 4 servings · Values may vary.

No additional tips available.