Raspberry Lime Creme Brulee

This was a great combination of flavours!  I am a big fan of Creme Brulee.

1 cup frozen raspberries
2 tbsp each water and granulated sugar
1 tbsp corn starch

CUSTARD
1 1/2 cups whipping cream
1 cup 10% Half and Half Cream
4 egg yolks
1 egg
3/4 cup granulated sugar
1 1/2 tsp finely grated lime zest
1 tsp vanilla extract
Additional granulated sugar for brulee

1. Preheat oven to 325F.  Stir raspberries with water sugar and cornstarch in a small saucepan set over medium heat.  Cook, stirring until thickened.  Divide berry mixture among six 6-oz ramekins; arrange in a deep baking dish or roasting pan.  Let stand until set.
2. Custard:  Meanwhile, heat whipping and half and half cream together in a heavy saucepan set over medium-low heat until steaming.  Whisk egg yolks and whole egg with sugar.  Gradually whisk in creams until well combined.  Strain into a measure or pitcher; gently stir in lime zest and vanilla.
3. Divide custard among prepared ramekins.  Carefully pour enough boiling water into baking pan to reach halfway up sides of ramekins.  Bake for 40 minutes or until custard is slightly jiggly in centre.  Cool to room temperature in pan; chill completely before serving (or up to 2 days).
4. Sprinkle 2 tsp sugar evenly over each custard.  Use a brulee torch, moving back and forth over the sugar until evenly melted and amber coloured.  Or, broil on the top rack for 3 to 4 minutes or until the sugar is golden.  Let stand at room temperature for 30 to 60 minutes before serving.

Makes 6 servings

Chai Creme Brulee

Creme Brulee is one of my favourite desserts and I really liked the added spices in this recipe.

1/2 tsp cardamom
1/2 tsp cloves
1 tsp cinnamon
1/4 tsp black pepper
1 cup whipping cream
1 cup homogenized milk
3 slices fresh ginger
5 egg yolks
6 tbsp granulated sugar
1 tsp vanilla

1. In a medium saucepan, combine spices, cream and milk.  Add ginger.  Bring to a boil over medium high heat.  Remove saucepan from the heat, cover tightly and let stand for 1 hour.  Strain cream mixture, discarding ginger.
2. Preheat the oven to 325F.
3. Boil a kettle of water.  In a medium bowl, whisk together egg yolks, 3 tbsp sugar and vanilla.  Whisk in cream mixture.  Strain mixture through a fine sieve into a pitcher.
4. Set six 1/2 cup ramekins in a shallow roasting pan.  Pour cream mixture into ramekins, dividing evenly.  Set roasting pan on puled out middle rack of oven.  Pour boiling water from kettle into roasting pan to come halfway up sides of ramekins.  Slide rack into oven.  Bake for 20 to 25 minutes or until custards are just set around edges but centres still jiggle slightly.  
5. Remove ramekins from roasting pan and let cool completely.  Cover tightly and refrigerate for at least 2 hours or up to 24 hours.
6. Just before serving, sprinkle remaining sugar over each custard, dividing evenly and covering surface of custard completely.  Light a blowtorch and play flame evenly over tops of custards to caramelize sugar, moving torch constantly so sugar doesn't burn.  Let stand for 2 to 3 minutes for caramelized sugar to harden.  

Decadent Vanilla Custard Tarts

These were a big hit!  A nice creamy texture and very simple to make.

1 box (225g) Tart Shells
3/4 cup 10% cream
1/3 cup granulated sugar
1 tbsp cornstarch
2 egg yolks
2 tsp vanilla extract
1/4 tsp salt
1/4 cup icing sugar
2 tsp ground cinnamon

1. Preheat oven to 375F.  Arrange tart shells on a baking sheet.  Prick bottoms with a fork.  Bake on bottom rack for 6 minutes, set aside and cool completely.  Reduce oven temperature to 325F.
2. Meanwhile, heat cream in a microwave safe bowl for 1 minute or until steaming.  Stir sugar with cornstarch in a separate bowl until combined.  Stir in yolks, vanilla and salt until well combined.  Gradually stir in cream, careful not to create a lot of air bubbles.
3. Strain custard through a fine mesh sieve and skim off any residual foam; divide evenly among prepared tart shells.  Bake on bottom rack for 20 minutes or until just slightly jiggly in the centre. Cool to room temperature.  
4. Stir icing sugar with ground cinnamon, just before serving, sift sugar mixture over tarts.