Honey Crème Brûlée With Raspberries
2 cups 2% reduced-fat milk
3/4 cup nonfat dry milk
2 tablespoons sugar
2 tablespoons honey
5 large egg yolks
Dash of salt
3 tablespoons brown sugar
24 fresh raspberries
Preheat oven to 300F.
Combine first 4 ingredients in a large saucepan. Heat mixture over medium heat to 180F or until tiny bubbles form around the edge (do not boil), stirring occasionally. Remove from heat.
Combine egg yolks and salt in a medium bowl; stir well with a whisk. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Divide the milk mixture evenly among 4 shallow (6-ounce) custard dishes. Place dishes in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 300F for 1 hour or until center barely moves when dish is touched. Remove dishes from pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.
Sift 3 tablespoons brown sugar evenly over custards. Holding a kitchen blow torch about 2 inches from top of each custard, heat sugar, moving torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Top evenly with raspberries. Serve immediately.
Pairs Well With
Crème brûlée has to be my favourite dessert and raspberries add a lovely, tangy twist to it