Raspberry And Champagne Brûlée

1. 1

   Divide the raspberries among 6 (3/4 cup) ramekins or custard cups.

2. 2

   Add the egg yolks and sugar to a bowl and set it over a saucepan of simmering water (make sure the water does not touch the bottom of the bowl.

3. 3

   Whisk the egg yolks and sugar until light and foamy, then gradually whisk in the champagne and then the cream.

4. 4

   Continue whisking for about 20 minutes until the custard is very thick and bubbly.

5. 5

   Pour the custard over the raspberries and let them cool at room temperature for about 1 hour.

6. 6

   Sprinkle the tops with sifted powdered sugar and caramelize with a blowtorch.

7. 7

   Serve within 20-30 minutes, decorated with a few extra raspberries lightly dusted with powdered sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.